Indian Chicken Masala Curry

The freshly cooked Indian curry chicken is a feast for the eyes! The thick golden curry sauce wraps each piece of tender chicken. As soon as the aroma of spices floats into the nose, you can smell the warmth of turmeric and the spiciness of cumin swirling in the air. Gently poke it with a spoon, the chicken is stewed soft and tender, and when you take a bite, the gravy mixed with curry bursts in your mouth - the soft fragrance brought by the Indian curry masala flavor, the fresh and spicy slowly rises, leaving a slight sweet aftertaste, and the carrots and onions become extremely tasty. The thick curry sauce is poured on the hot rice, and each grain of rice is wrapped in a golden coat. When you take a bite, the layers of spices unfold on the tip of the tongue, and the warmth irons from the stomach to the heart. After eating, you can't help but smell the curry fragrance on your fingers a few more times~

Ingredients

600g chicken legs.
a small packet of Indian curry powder
one onion.
5g cinnamon and 5g bay leaves.
10g ginger
10g garlic.
salt to taste.
Two tomatoes.
oil to taste.
200g celery, 300g carrots, for two uses. (100g carrots and 100g celery, blend them into juice and set aside)
1 teaspoon.
half tablespoon of soy sauce
one tablespoon of cooking wine.

Steps

Chop the chicken legs into small pieces.
Mix soy sauce, cornstarch, salt, cooking wine and Indian curry powder together.
Marinate for more than 2 hours.
Chop the onion into small pieces.
Chop tomatoes and celery into small pieces.
100g celery, tomato and carrot, blend them into juice and set aside
Boil some carrots for 10 minutes and set aside.
Heat the oil in a pan and fry the marinated chicken slowly.
Fry the chicken on both sides until golden brown.
Serve on a plate.
Pour the oil used to fry the chicken into onions, ginger and garlic. Stir-fry until fragrant and set aside.
Put oil in a pan. When the oil is hot, pour in the prepared onions.
Add the prepared chicken, all the ingredients, and some salt. Stir fry everything together.
Stir fry for 3 minutes, then add some boiling water
After boiling, turn to medium-low heat and cover with lid. Cook for 25 minutes
After cooking for 25 minutes, open the lid and cook for another 3 minutes on high heat until the sauce is reduced. Turn off the heat and it is done.
stacked