Cheese chicken curry curry rice

By VicentaLakin

Cheese chicken curry curry rice
This was the main dish that had been eaten in a restaurant in the country, which had developed into a later decline, and which became so difficult to eat that it was no longer on foot. These two days, as a result of a long-term desire for white sauce, suddenly came to mind the dish, so we started to do it today. White sauce is made by itself and can be replaced with butter if you feel trouble. The way to make white sauce can be found in my other recipe for making white sauce, which is simple. The part of cheese mushroom chicken is also mainly made of mustard mustard, which is fine for white sauce. It is easy to buy abroad, if not domestically。

Recipe Recommendations

  • chicken appropriate amount
  • mushroom appropriate amount
  • carrots 2 pieces
  • potatoes one
  • onion by 0.5
  • broccoli half a
  • white pepper 1 teaspoon
  • black pepper 1 teaspoon
  • Dijon
  • curry block appropriate amount
  • white sauce appropriate amount

Steps for Cheese chicken curry curry rice

  • 1
    The chickens are cut in the right size, black, white pepper powder, a modest amount of salt and a slightly flat mustard mix。
  • 2
    As shown, carrots, potatoes, orchids are cut. Appropriate onion slices。
  • 3
    As illustrated (part of raw white sauce), mushroom chicken cuttin, onions cut。
  • 4
    Start making part of curry. Put a proper amount of oil in the pot and add garlic to the scent。
  • 5
    And then join the onions to fry
  • 6
    When the onion smells, it's in the carrot。
  • 7
    FIRE A FEW TIMES AND ADD A PROPER AMOUNT OF WATER AND THEN GO DOWN TO THE GOOD POTATOES. I BOUGHT TEN CURRY TODAY, AND IN HALF IT'S FIVE, SO IF YOU'RE COOKING CURRY FOR THE FIRST TIME, JUST REFER TO THE FIGURE BEHIND IT
  • 8
    When the fire opens, the curry is added to the curry, which melts on the spoon, and then boils for about 20 minutes in the boiler。
  • 9
    When the fire boils, the curry soup starts to get thicker, and sometimes it gets mixed up with pot shovels. Pot
  • 10
    When curry soup is thick enough to come out of the pot, it goes down to the broccoli, throws it down a couple of times, lets the broccoli have full contact with the broccoli, then closes the fire and matures the broccoli with extra temperature, so that the broccoli can both taste and sell。
  • 11
    Prepare for the white sauce part
  • 12
    The fragrance is then added to the mushrooms and put in half a tea spoon salt for scoffing。
  • 13
    Frozen mushrooms are smelt out of fragrances and then go down to pickled chickens。
  • 14
    when the chicken surface changes, a proper amount of white sauce is added (if you feel like you're in trouble with white sauce, you can buy it at the supermarket, or you can add it directly to light cream and a proper amount of cream cheese and a proper amount of salt). it'll be evenly mixed with a spoonful of water。
  • 15
    Add a proper amount of mustard。
  • 16
    The small and medium fire is slowly boiled when it is evenly mixed and ready to be used when the soup is thick。
  • 17
    Make three eggs into egg fluids, prepare a pan and an eggcake
  • 18
    Put rice in the bowl and put it in the plate
  • 19
    We'll put the fried egg skin on it。
  • 20
    curry around。
  • 21
    Finally put cheese mushroom chicken on top。
  • 22
    If you like, it's good to throw some octopus, or add a proper amount of black pepper/peasure。

    • Recipe Categories

    Recipe recommendation