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·Whole chicken
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1
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·Curry powder (3 tablespoons)
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75g
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|
·Small onion
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10
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·Onion
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half
|
|
·Small potato
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10
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·Garlic, unpeeled
|
8
|
|
·Cumin seeds
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1 teaspoon
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·Fennel seeds
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1/2 teaspoon
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|
·Cinnamon
|
5cm
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·Cloves
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4-6
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Seasoning：
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·Anise (star anise)
|
1
|
·Tomato
|
1
|
|
·Salt
|
|
·Sunflower oil
|
|
Recipe：
1.Pour sunflower oil into the pot, fry the chicken until golden brown, or stir fry until golden brown on each side. Cut the onion into filaments and the potatoes cut in half (cut 1/4 if needed).
2.Add a tablespoon of sunflower oil in a stew pot, and then add fennel seeds, cumin seeds, star anise, cinnamon and cloves into the pot, stir fry until fragrant.
3.Add garlic cloves and onions stir fry for about 3 minutes, or until the onion surface is translucent and tomato tender. Turn the chicken back into the pot and stir fry for about 3 minutes.
4.Pour water into the pot until almost flush with the contents, add curry powder and a teaspoon salt to flavor. Small and medium heat stew until the chicken is tender tasty. 30 minutes before taking out of the pot, add potatoes and stew until it soft and tender. Finally, simmer it and seasoning to enjoy it
