Chicken curry baked rice

Chicken curry baked rice

Introduction:

Production steps:

Step 1: cut the chicken breast into small pieces, add cooking wine and pepper, cut onion, carrot and potato into small pieces. Sliced milk.

Step 2: heat the pan, add the butter, wait for the butter to melt completely, add the onion, stir fry until the onion is translucent.

Step 3: add chicken, stir fry until the chicken changes color, then add diced carrot and diced potato, stir fry, add appropriate amount of water, cook until carrot and potato are soft and rotten.

Step 4: after carrots and potatoes are soft and rotten, turn off the heat. Add three pieces of curry to dissolve the curry in the soup.

Step 5: turn down the heat, pour in a small amount of cream, and then cook until the soup is thick. Pay attention to keep stirring during the soup to prevent paste pot.

Step 6: place rice in the bottom of the baking tray.

Step 7: pour on the curry juice and chicken nuggets.

Step 8: finally spread the sliced milk cool, preheat the oven 170 degrees, put the baking bowl on the grill, put it in the middle of the oven, about 15 minutes, until the milk cool completely melts, cover it on the curry juice.

Materials required:

Chicken breast: two pieces

Rice: a bowl

Carrot: half

Potatoes: one

Onion: one

Cooking wine: moderate

Pepper: right amount

Curry: Three

Light cream: moderate

Note: Tips: 1, with onion instead of scallion pan, make baked rice flavor, more western flavor. 2. The last step is to put the baking bowl into the oven just to make the milk cool melt, so all the raw materials should be cooked in advance, otherwise the potatoes or carrots can't be baked thoroughly only by the temperature of the oven.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Curry