How to Make Appetizing Crispy potatoes carrots,cinnamon chicken with yellow sauce

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Crispy potatoes carrots,cinnamon chicken with yellow sauce. Chicken Curry Soup With Potatoes Recipes. Add the potatoes and stir to coat with the curry paste. I love the way you make sauces and then show us all the ways we can use it.

Crispy potatoes carrots,cinnamon chicken with yellow sauce Serve the cooked chicken with the sauce and roasted potatoes. Top with a drizzle of olive oil. This particular yellow curry includes potatoes, carrots and chicken. You can cook Crispy potatoes carrots,cinnamon chicken with yellow sauce using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crispy potatoes carrots,cinnamon chicken with yellow sauce

  1. Prepare 250 g of breast chicken.
  2. Prepare 1/2 cup of milk.
  3. You need Pinch of salt.
  4. Prepare Pinch of blackpepper.
  5. It's 1 cup of flour.
  6. It's 1/2 tsp of cinnamon.
  7. It's 1/2 tsp of paprika.
  8. It's of For sauce.
  9. It's 3 tsp of mayonnaise homemade i use.
  10. You need 1 tsp of mustard.
  11. It's 2 tsp of lemon.

But you can add whatever veggies you want. What other vegetables go with coconut Yes, I said fish sauce. A teaspoon gives this coconut curry sauce depth without being detectible, or even worse, overwhelming! With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is Flavor was OK but the sauce was incredibly thin.

Crispy potatoes carrots,cinnamon chicken with yellow sauce step by step

  1. Slice the chicken breast as You desire,and put the seasoning,salt and pepper.
  2. Next put the 1cup milk in the bowl of chicken just 30 mins or overnyt to have a good taste..
  3. Then prepare you frying pan put small amount of oil and toast the chicken until golden brown,f the chicken done,fry ur grated potatoes and carrots to became crispy.
  4. Final touch garnish the chicken with the sauce and small palsy.Enjoy ur dinner eat with greek salad.

Not sure what went wrong but this was a big miss for me. I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini. The recipe makes lots of the zesty, lycopene-rich sauce--any leftover sauce will hold well for a few days. Try it in an omelet or as a sandwich spread. This recipe is inspired by our love of the Spanish tapa Patatas Bravas--crispy bites of potatoes sometimes served with a spicy tomato sauce.

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