The method of curry salted chicken, how to make curry salted chicken delicious, curry

condiments

A chicken (about 2 kg)

Methods/steps

Wash the whole chicken, cut off the tail and toes, and dry it with kitchen paper towels.

Mix salt and pepper and curry powder evenly according to the ratio of 4: 1;

Take part of the above 2 and rub the chicken inside and out for 5 minutes, then put the chicken in a fresh-keeping bag for 5-6 hours or overnight;

Spray a little high-alcohol liquor on the chicken's surface and stomach, let it stand for 15 minutes, put star anise, cinnamon and fragrant leaves into a tea bag, and stuff it into the chicken's stomach together with onion knots;

Stack a layer of shallots and ginger slices on the bottom of the pot, and then add a little chicken oil;

Divide the remaining curry salt and pepper into two parts, take it out of the oil pan, heat it and pour it on the curry salt and pepper. One part is used as dipping sauce with a little sesame oil, and the other part is directly dipped on the surface of chicken with a small brush to brush a layer;

Put the chicken in the pot, cover the pot, heat it on low heat for about 20 minutes, turn off the fire, stew it for another 3 minutes, and then take it out.

Mmm ~ ~ smells good! The chicken skin looks like Huang Chengcheng, which is very attractive. At present, don't be gentle. Tear off a chicken wing and chew it!

This time, the color, fragrance and taste of the curry salted chicken are very good, but the photos taken on different occasions and under the light look really different in color, especially when they are taken on a wooden bench with the light. Color is the most distorted. The one before the pot is the most authentic, and the one at the dinner table is quite real. Our photo level is limited. Let's make do with it.

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Matters needing attention

The size of the chicken should be appropriate, usually about 2 kg of small chicken is more suitable for brine chicken;

To make this curry salted chicken, you need to choose a well-sealed pot, so as to ensure that the moisture of the chicken is locked and the chicken is fresh and tender.

The salt and pepper I used were fried by myself, and the curry powder was mixed at the ratio of 4:/kloc-0:, a total of 25 grams of powder. During the first pickling,10g was used,15g was left, 5g was left for dipping, and10g of hot oil was smeared on the chicken skin.