Curry chicken
By VicentaLakin
IT'S IMPORTANT TO PICK A GOOD POT TO COOK A GOOD MEAL! IH+T. IT'S A PERFECT MATCH TO MAKE WOOD AND RICE ON THE TIP OF THE TONGUE! PURE IRON, WITH THE UNIQUE THIRD GENERATION OF DOUBLE-SPHERICAL IRON, COMBINED WITH THE UNIQUE "RELATIONRING" DESIGN, FOR THE FIRST TIME ACHIEVED DOUBLE BOILING OF THE CONVECTION, ALLOWING EACH GRAIN OF RICE TO ABSORB THE HEAT AND MOISTURE IN A SUFFICIENTLY BALANCED MANNER, AND IH HIGH-ENERGY FIRE THROUGH THE CORE, ACTIVATE THE RICE NUTRIENTS AND FULLY RELEASE THE TASTE OF THE SWEETER TEETH
Recipe Recommendations
- rice appropriate amount
- chicken legs three
- potatoes a
- carrots a
- onion half a
- cooking wine appropriate amount
- starch appropriate amount
Steps for Curry chicken
1
First of all, make rice with a nine-fried rice bowl, get two cups of rice with a cup of electric rice, clean it up, pour it into the ground, add water, choose fresh rice, taste for soft, rice for long grains
2
Chicken leg chops are purified (because I have removed the skin and bones of the chicken leg for the kids), a little starch, wine pickers for use, potatoes, carrots for skin wash, onions part cut, and other pieces to be cut off
3
A little oil in the pot, a little onions in the heat, a little tan, a little onions, a little onions, a little carrots, potatoes, a lot of water, a lot of water, a little about 10 minutes in the fire, a little onions, a little onions, a little onions, a little curry, a little curry, and when the curry is fully melted, the soup will get the thickness it likes
4
A bowl of rice, a bowl of rice, a little pressure, a plate, a cooked curry chicken, a proper amount of sesame on the rice, with mint leaves