chicken curry and rice
By GeneSteuber
Today, I made my son's favorite curry chicken rice. It tasted great. My son ate two small bowls and still wanted it. I picked up the rice and refused to give it to him. He pouted and said,"Why is it so difficult to eat rice?"
Recipe Recommendations
- chicken legs 3 only
- potatoes 400 grams
- onion 200 grams
- carrots 200 grams
- curry 60 grams
Steps for chicken curry and rice
1
Ingredients: 3 chicken legs, 400g potatoes, 200g onions, 200g carrots, 60g curry.
2
Wash the chicken legs and dice them. Dice potatoes, onions and carrots for later use.
3
Put a little blending oil in the pan.
4
Pour in diced chicken and stir fry until color changes, spray a little cooking wine, and 1 teaspoon of light soy sauce.
5
Stir potatoes and carrots in the pan and stir fry, add appropriate amount of water (add more water if you like more soup) over high heat.
6
Add a little oil to a separate pan and stir-fry the diced onions until transparent (this will be more fragrant than putting them directly in the pan).
7
Add the fried onions.
8
So after the ingredients are cooked, turn off the gas to a low heat and add the curry pieces.
9
Add a small amount of salt to collect the soup and take it out of the pan.