關於 dry curry indian ，我們在網路上蒐集到這些相關的討論、資訊與評價

❤️ ẤM BỤNG VỚI CÀ RI ẤN ĐỘ - WARM YOUR BELLY WITH SOME INDIAN CURRY 🥰
Có bao nhiêu bạn chưa từng thử đồ ăn Ấn Độ nhỉ? :> Thực ra lúc đầu C hơi ngại món này tí vì nghĩ họ dùng nhiều gia vị nồng khó ăn lắm 😅 Nhưng J vs các bạn của anh dụ C ăn nè, mà ăn lại thấy ngon cực kì luôn 😶
Ở đây là một trong những tiệm yêu thích của bọn mình, vì họ có nhiều loại cà ri lắm 😆 C nhớ là bọn mình gọi Cà ri gà nướng 98k (Chicken Tika Masala), Cà ri tôm 115k (Butter Prawn Curry), vs 1 loại nữa mà quên rồi huhu 🥺 Có thể lựa chọn mức độ cay nha, mà bọn mình vì hơi hãi nên chỉ dám chọn cay chút xíu thôi, ai ngờ hối hận vì nó hông cay luôn :))) Nhưng ăn vẫn ngon 😆 Gia vị nêm ko bị nồng như mình vẫn tưởng, mà khá là hài hoà :> Thịt vs tôm bên trong nấu vừa tới, ko bị chín quá tới khô đâu 😚
Đồ ăn kèm có gọi bánh Naan bơ (35k) và Naan phô mai 55k (Paneer Paratha) để chấm cà ri là chuẩn bài nè. Ăn thêm thì có khoai tây chiên (45k) chấm xốt xoài (?), là lạ mà cũng khá ok, vs Gà nướng kiểu Ấn 95k (Chicken Tikka) ăn cũng ngon ấy, mà hơi khô xíu.
Một phần cà ri vs bánh Naan có thể ăn 2 người đc nha, nếu muốn thử 1 xíu trc khi biết mình có hợp hay ko nè 😗 Vị nấu rất chuẩn mà giá như vậy bọn mình thấy ổn 😚
🔴 Maharaja Indian Restaurant
📍4 Dương Đình Nghệ, ĐN
💲25-199k
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How many of you haven't tried Indian food yet? :> Actually I was hesitated, cuz I thought the food might smell too strong for my taste. But J and his friends encourage me to try it, and then I love it!!! 😆
This is one of our favorite place because they had a huge menu of curries 😗 Wel remember that we ordered Chicken Tika Masala (98k - grilled chicken curry), Butter Prawn Curry (115k), and another one but we forgot the name... 😅 You can choose the spicy level too, we were a little nervous, so we chose A little spicy, then regret right after that, cuz we didn't feel any spicy at all 🤣 They were still amazing tho 😚 The spices blended so well together, not over-powered each other at all. The meat inside were cooked nicely too.
We had Butter Naan (35k) and Paneer Paratha (55k - Cheese Naan) to go with the curries, such a great combination! Side dishes we had Fries and Chicken Tikka (90k), nice but a little dry.
A portion of curry and a Naan can fit for 2 people, if you wanna try a little bit first just to know if you like it or not 🥰 The food were really authentic, so we think the prices were okay :>

Kafe Evergreen (永茂茶室) is famous for its koay teow th'ng (粿条汤). The dish contains pork slices, pork liver, pork stomach, fish balls and fish cake.

There is also a dry version of this dish. Also, there is occasionally an Indian peddler who sells curry puff. :-)

Find out more at:
http://www.penangfoodforthought.com/…/12/kafe-evergreen.html

百鸟交响乐中享受素食香蕉叶饭 Vegetarian Banana Leaf Set for RM8 Penang Street Food Malaysia

https://youtu.be/khn0-PobeVc

THE GARDEN BANANA LEAF
50, Jalan Free School, Jelutong, 11600 George Town, Pulau Pinang
017-896 2331
https://maps.app.goo.gl/z8MRCrwLGixvZXac9

12noon to 3pm
Close on Sunday

They change their menu everyday
Visit their page to know more
https://www.facebook.com/thegardenbananaleafpenang/

? *THE GARDEN*
50, Jalan Free School.
22.09.2020.
Tuesday's Menu:

1. White rice/Parboiled rice
2. Okra curry
3. Brinjal (organic)dry masala
4. Palak (organic) koottu
5. Potato podimas
6. Paruppu Thovayal
7. Rasam
8. Pappadam.
9. Fried chilli
10. Pickle
11. Payasam
Set Lunch @ Rm8.00.

DRINKS.

Bru coffee
Masala tea
Tea
Nannari juice

#hockchai #flavourstalk #penangfood #penangstreetfood #vegetarian #Indianfood #bananaleaf

⬇️⬇️English recipe follows ⬇️⬇️
印度咖哩雞肉：

材料：
急凍雞扒（大）3塊
蕃薯（大）2個

處理：
1. 雞扒，清水解凍。
2. 雞扒已解凍，用鹽乸15分鐘去除雪味、腥味及加入鹹味。
3. 過了15分鐘，清水洗淨雞扒，廚紙索乾。
4. 雞扒，去皮，去雞膏，切一舊舊。
5. 雞肉調味：
a. 胡椒粉少許
b. 咖哩膏1茶匙
c. 鮑魚汁1茶匙
d. 黃薑粉1茶匙
e. 生粉1茶匙
撈勻，醃10分鐘。
6. 蕃薯，去皮，切細舊，三角形狀。

烹調：
1. 中火在鑊中燒熱4～5湯匙油。
2. 放蕃薯煎香1分鐘。
3. 反轉蕃薯煎透。
4. 蕃薯已炸至金黃色，擎乾油。
5. 加入滾水蓋過蕃薯面。
6. 加入大冰糖2粒。
7. 冚蓋，炆3分鐘。
8. 過了3分鐘，加入雞肉，轉中慢火，炆5分鐘。
9. 過了5分鐘，試一試味。
10. 轉大火，煮至大滾，熄火，焗2分鐘。
11. 完成，上碟。

Curry chicken in Indian style:

Ingredients:
Frozen chicken steak (large) 3 Nos.
Sweet potatoes (large) 2 Nos.

Preparation:
1. Chicken steak, defrost with tap water.
2. Chicken steak, has already been defrosted. Season with cooking salt for 15 minutes to remove unpleasant smells and tastes and add some salty taste.
3. Rinse chicken steak with tap water 15 minutes later. Dry with kitchen towel.
4. Chicken steak, get it peeled, remove fat and dice.
5. Season the chicken:
a. Pepper little
b. Curry paste 1 tsp
c. Abalone sauce 1 tsp
d. Turmeric powder 1 tsp
e. Tapioca starch 1 tsp
Mix well. Season for 10 minutes.
6. Sweet potatoes, get them peeled, dice in small cubes with triangular shape.

Steps:
1. Heat up 4~5 tbsp oil at medium flame in wok.
2. Fry sweet potatoes for 1 minute.
3. Flip over and fry them well.
4. Sweet potatoes have been fried into golden yellow. Hang dry the oil.
5. Add boiled~up water just covering up the potatoes.
6. Add rock sugar 2 big cubes.
7. Cover up the pot. Braise for 3 minutes.
8. Put chicken after 3 minutes. Turn to medium~low flame, braise for 5 minutes.
9. Taste it after 5 minutes.
10. Turn to high flame, totally heat it up. Turn off fire. Leave it for 2 minutes.
11. Complete. Serve.

要預防武漢肺炎，就要增強抵抗力，就不少得攝取維他命C。當你在食維他命C時，近年就更多人去選擇攝取一款更強的Superfood--薑黃。薑黃是一款薑科有根植物，亦稱為印度藏紅花，有抗炎、抗氧化，有助腸胃消化的食材。薑黃在印度文化當中，古代醫學文化阿育吠陀就已經推薦這款食材作為藥物治療，古時會用製成膏狀敷在敏感皮膚上，用作抗炎護膚之用。

咖哩(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QJcUWJ1F8flp-aQRfPU2VQ

大家入呢個網址 ?我幾佰多條片?全部可以睇曬?
https://goo.gl/cuyAZa hip

We Singaporeans literally do not get tired of having curry chicken. We love love love curry chicken! We have curry chicken at parties. We have curry chicken for lunch and dinner. Our version of curry chicken is slightly different from the usual Malay or Indian curry. You gotta try it to understand what I’m talking about.

See the ingredient list below for your easy reference.

We would like to give special thanks to Greenpan for letting us try out their high quality non-stick Dutch Oven Pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 8 pax

Ingredients (A)
—-
3 red onions
2 stalks of lemongrass (only white stem)
3 pieces of red chilli (remove seeds)
1.5 thumb size of young ginger
1 thumb size of fresh turmeric
1 thumb size of galangal
10-12 pieces of shallots
5 cloves of garlic
5 pieces of candlenut
16 pieces of dried chilli (rehydrated & deseeded)
2 tablespoons of cooking oil

Ingredients (B)
—————
1 tablespoon of cumin (dry roasted & grounded)
1 tablespoon of coriander seeds (dry roasted & grounded)
2 tablespoons of meat curry powder
A handful of curry leaves
2 teaspoons of salt

Ingredients (C)
————
1 kg of whole chicken
650g of potatoes
1 litre of water
0.5 teaspoon of sugar
3 teaspoons of salt
660ml of Ayam brand coconut milk (2 packs)

Steps
———-
Blend ingredients A into a paste then fry until the oil separates from the paste. This frying step will take about 20 mins. Add some oil when frying.

Once the rempah paste is stir fried, add ingredients B and stir fry to mix well.

Then add chicken and fry for a while, followed by the potatoes.

Add water and simmer for 30-35 minutes or until the potatoes are soft.

Slowly stir in the coconut milk and bring to a gentle simmer then turn off the flame.

Leave the curry in the pot for 30 mins before serving.
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GreenPan Dutch Oven: https://amzn.to/2X82yhq

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If you like this recipe, you might like these too:

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

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