Rice with Curry Chicken

Rice with Curry Chicken

Introduction:

"In order to take care of the curry flavor that my children like, we have replaced the chicken leg with chicken breast without any bones. In the kitchen lampblack machine dim yellow warm light, can not see the curry color, from time to time to add a point, so, make the taste of super strong. The photo lamp still hasn't figured out the trick. All the pictures are blue. My colleagues suggest that I change the lamp tube into a warm light. It seems that I'll try it next time. "

Production steps:

Step 1: prepare milk, curry powder, diced chicken breast, onion, potato and other materials.

Step 2: smash the garlic and chop the onion and potato.

Step 3: put some olive oil in the pot, add garlic and stir fry until fragrant.

Step 4: add curry powder and stir fry until fragrant.

Step 5: add the preserved egg and stir fry until white.

Step 6: add onion and stir fry until fragrant.

Step 7: add potatoes and stir fry.

Step 8: add salt, milk and soup, bring to a boil over high heat and transfer to medium low heat.

Step 9: about 30 minutes, soft soup and strong dishes, turn off the fire.

Step 10: put the rice into the bowl and then turn it upside down.

Step 11: cook curry soup and serve.

Materials required:

Onion: 180g

Potatoes: 280g

Chicken breast: 280g

Milk: 400g

Rice: right amount

Garlic: right amount

Curry powder: right amount

Salt: right amount

Olive oil: right amount

Soup essence: proper amount

Note: 1, because added milk, will boil, so do not cover, often turn. 2. Coconut juice is more delicious. 3. It tastes better with chicken leg.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Curry