Chicken Curry is the one that has been very popular. Among consumers, whether it is rice and curry. Serve with noodles or even your favorite dishes. The meat is used to make curry. I can change to get it, whether it is beef, pork, chicken, fish, shrimp, meatballs, fish. Chicken Curry is the one that has been very popular. Among consumers, whether it is rice and curry. Serve with noodles or even your favorite dishes. The meat is used to make curry. I can change to get it, whether it is beef, pork, chicken, fish, shrimp, meatballs, fish. The healthy vegetables or green curry is very similar to the aroma of curry. And aroma of spices It has a sweet taste of coconut milk Served with rice or noodles, it adds even more … so delicious. Today we have a delicious spicy chicken curry recipe, Thanks. A delicious recipe follows

Ingredient

• Spices chicken curry
• Mixed Vegetable Curry Capsicum curry a little. (Bought at the market … I would empty out the recipe for curry cool to leave it).
• 500g chicken thigh
• Chicken 500 grams (or more to taste).
• 1 chicken blood cubes (optional input).
• 500 grams of eggplant
• Chopped 500g
• Hot chilli 100g (pounded or ground provides enough resolution).
• Coconut milk 1 ½ out the head or take it out the box, Box 1000 mL.
• Basil leaves 200g
• 1 sweet red pepper, to decorate (optional).
• 2 tablespoons vegetable oil
• Salt or fish sauce
• 2 tablespoons sugar

Method

1. The chicken entrails and chicken blood. And clean Then the chicken and cut to pieces.
2. Prepare vegetables for cooking. Wash eggplant and cut into four pieces, soaked in water in half, I salt the eggplant, not to be black. Then plucked eggplant dip together. Leaves, basil leaves, keep cool, clear water and dry in a basket on her.
3. Bring elite fried with curry paste until fragrant. Is to start with 2 tablespoons vegetable oil into the pan and then then pounded Hot chilli to fry the onions with soft light. Followed by the curry paste and stir. Gradually add cream ladle by ladle stew to make coconut milk 3 crack it. (I used it to add a spicy chilli and onion. And the soup is too thick to put a lot of curry).
4. then put the chicken and stir until just cooked. Followed by the addition of salt 1/2 tsp (if salt nectar. Put half a teaspoon Or if it is 1 teaspoon sea salt) and stir until just cooked.
5. Then add the remaining cream into it. Turn heat to simmer for a while.
6. Put eggplant And eggplant into Stir the soup to eggplant, eggplant dip, do not make it a black until eggplant is cooked add the fish sauce, sugar to taste the basil leaves to taste the final over off the lift down.
7. Dip served with it … the green curry chicken taste mellow and spicy Guantanamo. Can eat with noodles or steamed rice already.