Chicken Curry Rice
By VidaD'Amore
Ingredients: rice,light cream,potatoes,onion,carrots,chicken breast,pepper,cooking wine,curry
Recipe Recommendations
- chicken breast two
- rice a bowl
- carrots half a
- potatoes one
- onion one
- cooking wine appropriate amount
- pepper appropriate amount
- curry three
- light cream appropriate amount
Steps for Chicken Curry Rice
1
Remove the muscles of the chicken breast and cut it into small pieces, add cooking wine and pepper powder and stir, and cut onions, carrots, and potatoes into small pieces respectively. Cool slices.
2
Heat the pan and add the butter. After the butter has completely melted, add the onions and stir-fry until the onions are translucent.
3
Add the chicken nuggets and stir-fry until the chicken nuggets discolor, then add diced carrots and diced potatoes, stir fry, add appropriate amount of water over the ingredients, and cook until the carrots and potatoes are soft and tender.
4
After the carrots and potatoes are soft and rotten, turn off the heat. Add three curry pieces to dissolve the curry completely in the soup.
5
Turn on low heat, add a small amount of light cream, and cook until the soup is thick. Be careful to keep stirring the soup during this period to prevent it from getting burnt.
6
Fill the rice and spread it on the bottom of the baking sheet.
7
Pour on curry sauce and chicken nuggets.
8
Finally, spread the slices of milk cream, preheat the oven to 170 degrees, place the baking bowl on the grill, put into the oven, in the middle layer, for about 15 minutes, and bake until the milk cream is completely melted and covered with the curry sauce.Chicken Curry Rice Make Tips
TIPS with care: 1. Use onions instead of green onions to make the baked rice with a strong taste and a taste of Western food. 2. The last step is to put the baking bowl into the oven and bake it just to melt the milk, so all the raw materials must be cooked beforehand, otherwise the potatoes or carrots cannot be roasted thoroughly by the temperature of the oven alone.