Rice with Curry Chicken

Rice with Curry Chicken

Introduction:

"The chicken of curry chicken can be fried, and then put in to cook, and the taste will be better."

Production steps:

Step 1: wash the meat, peel the carrots and potatoes and cut them into small pieces. Cut the meatballs into 2 pieces

Step 2: put about 30g oil into the pot, heat and stir fry for a few minutes until the material changes color

Step 3: add 400ml of water, change the soup pot, boil over high heat for 3-5 minutes

Step 4: add 2 teaspoons of curry sauce and cook for 3-5 minutes

Step 5: turn off the heat, add 2 pieces of curry (put a variety of curry, so the curry taste is better), stir until melted, and then continue to boil for about 10 minutes

Step 6: add 8g starch and 20g water into the soup to thicken, then feel the thick state and you can get out of the pot!

Step 7: it's good to pour curry juice on the rice

Materials required:

Chicken wing root: 10

Potatoes: 1

Carrot: 1

Meatballs: right amount

Ginger: a little

Salt: a little

Oil: right amount

Curry: 2 quick

Curry powder: right amount

Note: 1: curry powder can be put more, cook thicker, more fragrant

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy