Curry potato chicken
By VicentaLakin
And when the curry is thick, and the fragrance of rice is soft, what sparks will it be? The shame of the first confession. Or is it the love of love or the hatred of hate? The answer is right here. On Monday, most people at work hated the day, because the previous weekend ' s laxity had to go into intense work, looking at the calendar, and the next weekend was so far away, to think of it as an unlovable life. Fortunately, it's a unique secret - a curry potato chicken that can help the curry to survive, 36 wildfires, nine Tiny Thunders, in front of the curry's thickness and the fragrance of rice
Recipe Recommendations
- chicken breast 200g
- onion 1/4 of
- carrots half a
- broccoli 100g
- curry 40g
- rice 1 bowl
- potatoes one
- salt a little
- black sesame a little
- cooking wine a little
- starch a little
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Curry potato chicken
1
Slice the chest of the chicken, add a small amount of wine, pick up a little bit of starch and pick it up for a while; and wash the potato carrots, slices of the onion, little broccoli
2
You put oil in the pot, you make pickled chickens, you turn them all into color, you add ready potatoes, onions, carrots, a little bit of fire and water, you just flood the food, and cook it for a while
3
When potatoes can be stamped with chopsticks, add curry, broccoli, and be aware that curry is easy to stick with, so it's best to keep mixing, because curry is fragrance, and it's heavy enough to add salt
4
As soon as the soup's ready, it'll be ready with a bowl of steamed eggs