Why India has made such great achievements in spices is believed to be due to their hot and humid weather all year round. Hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and taste of food, but also promote the secretion of gastric juice, greatly increase appetite, make food last longer and suit the weather in India. Curry is the crystallization of various spices. This is because the main meat in India was mutton with a very strong smell at first, and a single spice failed to remove its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, but the effect was surprisingly good. This is the origin of Tamir Curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people.

3. Wash potatoes with water, steam them in a cage, take them out, peel them while they are hot, and rub them into fine mud with a steel screen;

4. Put the wok on the fire, add the cooked lard, add the shallots when it is hot, stir-fry the shallots with a small fire until they turn yellow, add curry powder, and stir-fry slightly from the fire;

5. Immediately add 15g Shaoxing wine and mashed potatoes, add 750ml of steamed chicken leg soup, and stir with an iron spoon to form a thin paste;

6. Switch to big fire, add tomato sauce, sugar, refined salt and monosodium glutamate to boil;

7. Then put in the steamed chicken legs, boil them, cover the lid and simmer for two minutes to make the chicken legs tasty, then take them out and put them neatly on the plate;

8. Hook the gravy in the pot into a thin sauce with wet starch, pour in scallion oil and sesame oil, and pour it on the chicken legs.