So you may be preparing Student Meal: Chicken Curry Puff Filling - Inti Karipap Ayam recipes for your loved ones but this tips may be useful.
Never prepare dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have become very popular as well as an essential kitchen equipment. Essentially an amped-up countertop convection oven, it's fairly ceaselessly really helpful by cooking specialists to arrange frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has a lot much less fat. This cooking methodology may additionally minimize down on some of the other dangerous effects of oil frying.


Student Meal: Chicken Curry Puff Filling - Inti Karipap Ayam
Student Meal: Chicken Curry Puff Filling - Inti Karipap Ayam

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We hope you got benefit from reading it, now let’s go back to student meal: chicken curry puff filling - inti karipap ayam recipe. You can cook student meal: chicken curry puff filling - inti karipap ayam using 14 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to prepare Student Meal: Chicken Curry Puff Filling - Inti Karipap Ayam:
  1. Take 250 g Mince Chicken
  2. Use 30 g Fresh Coriander (fibely chopped, stem and leaves separated)
  3. Use 2 sprigs Curry Leaves
  4. Use 30 g Garlic (minced)
  5. Get 70 g Onions (finely diced)
  6. Use 100 g Potatoes (finely diced)
  7. Prepare 100 g Carrots (finely diced)
  8. Take 1 Tbsp Curry Powder
  9. Take 1 Tbsp Garam Masala (or just use 2 Tbsp Curry Powder)
  10. Take 1 cube Chicken Stock
  11. Get 1 cup Water
  12. Prepare as needed Salt
  13. Prepare 1 tsp Sugar
  14. Provide 3-4 Tbsp Cooking Oil
Steps to make Student Meal: Chicken Curry Puff Filling - Inti Karipap Ayam:
  1. BASE: heat 3-4 Tbsp of Cooking Oil until hot. Cook the Onions, Garlic, Curry Leaves and Fresh Coriander Stems until fragrant. Then add the Curry Powder, as well as Garam Masala and cook them for a minute, mixing well.
  2. MEAT & TATERS: add the Chicken and mix well. Cook the until until brown all over. Then add the Potatoes and Carrots, mixing well. Add Water, Stock Cube, Salt (1-2 pinches), Sugar and mix well. Cover with a lid and cook until the Potatoes and Carrots are tender. Stir every 3-4 minute interval.
  3. FINISH: remove the lid and continue cooking until the liquid has evaporated, or to your desired consistency. Turn off the heat and add in the Fresh Coriander Leaves. Mix well and serve.

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