Taste the exotic style of Malaysia in curry

Taste the exotic style of Malaysia in curry

Introduction:

"My husband went to Malaysia in August this year, and I told him to bring me some curry. He didn't live up to my request and brought me two small boxes of niangya chicken curry sauce. There is also a small story when I brought this sauce back. My husband said that when he went to the local supermarket, he only saw that this kind of curry sauce was written in Chinese, and among the curry dishes eaten locally, only this niangya curry was more in line with his taste, so he bought it as soon as he saw it. "Niang Rao" refers to the child born from the intermarriage between Chinese and Malays. The boy is called "Suo" (Ba Yin), while the girl is "Niang Rao". They have not only changed their living habits, but also their eating habits. Niangya cuisine is the first generation of fusion cuisine created by them with traditional Chinese food and cooking methods, combined with commonly used Malaysian spices. It has formed its own special flavor, which is characterized by strong flavor, sour, sweet, spicy and pungent taste, full of tropical flavor Taste. "Niangya curry chicken" is one of the famous dishes in Malaysia. It is made of malacia niangya curry chicken sauce, chicken nuggets and tomatoes. Not to mention the taste, this fresh and tender dish looks mouth watering. Fresh and tender chicken and sour and sweet tomatoes with a strong curry flavor, coupled with white rice, is a perfect match. How to make an exotic & quot; niangya Curry Chicken Wings & quot

Production steps:

Step 1: preparation materials: half a packet of niangya curry chicken sauce; 9 chicken wings; half an onion; half a carrot; 6 small tomatoes; 1 small cup of coconut milk

Step 2: cut chicken wings and tomato in half, cut onion and carrot into pieces,

Step 3: put 2 tbsp oil into the iron pan

Step 4: heat the oil, add niangya chicken curry sauce and stir fry until fragrant

Step 5: stir fry the chicken (about 2 minutes)

Step 6: add in tomato, onion and carrot and stir well

Step 7: pour in 100ml coconut milk and 100ml boiling water and stir well.

Step 8: bring to a boil, turn to low heat and cook until the chicken wings are cooked (about 40 minutes), then thicken the soup and add a small amount of salt.

Materials required:

Niangya chicken curry sauce: half a packet

Chicken Wings: 9

Onion: half;

Tomato: 6

Coconut milk: 1 cup

Note: 1 curry sauce to fry out the flavor, fry when you want to use small fire. 2. Curry sauce is very important for cooking curry. If you want the most authentic taste, you'd better choose authentic curry sauce. 3. Coconut milk is the key to make curry fragrant and delicious. If you don't have it, you can also use milk instead. 4. Curry sauce itself will have salty taste, so the seasoning salt should be appropriate.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Curry