IndiaChicken CurryThe ingredients:Chicken breast2 pieces (400g), 3 tablespoons of curry powder, 200ml of coconut milk, redchilipowder 1 tablespoon, brown sugar 1/2 tablespoon,onion1 piece, garlic 1 bulb, salt, bay leaf 1 piece,potatohalfroot1 each,lemonjuice,tomato sauce2 tablespoons,milk

indian chicken curry method:

1. Wash and cut the chicken breast into cubes (or use chicken legs) and marinate with 1-2 teaspoons of salt for 20-30 minutes2. Mix the curry powder: the ratio of curry powder:red chili powder:brown sugar is 3:1:1/2 in a large bowl, chop the onion into cubes, mince the garlic,ginger

minced.peel and cut the potato and carrot into cubes3. Heat some oil in a pot over medium heat, sauté the chopped onions and minced garlic until fragrant, then add the minced ginger, mix with the 3:1:1/2 curry powder mixture and stir-fry for 1-2 minutes on medium heat.addthechicken

4. Add the marinated chicken, stir-fry until golden brown, add a bay leaf, cover and fry until it turns golden, then add the carrots and potatoes, stir-fry for 3 minutes, then add 2 tablespoons of yogurt, 2 tablespoons of tomato sauce, and 200ml of coconut milk. Cook over low heat for 20 minutes.Finallyaddthelemonjuiceof half a lemon, cook for another 5 minutes to reduce the sauce before serving.Note that when stir-frying the chicken, maintain medium heat.

   Leftover curry chicken can be reheated by simply adding the cooking liquid.The traditional way to serve is withflatbread. Curry powder should always be flavored with coconut milk.How to make it deliciousThe most authentic.Curry powder must be seasoned with coconut milk.How to make it delicious.