Chicken Curry Rice
by Sakura Chef
Favorite
Difficulty
Easy
Time
30m
Serving
3
Curry and rice, a food full of love
1. Carrots and potatoes are cut into hob pieces, eryngii mushrooms are diced, broccoli is diced
2. Bone and cut chicken thighs, marinate in salt, soy sauce, cooking wine, sugar and black pepper sauce for 15 minutes
3. Put a little oil in the pan, add the marinated chicken thighs and stir fry
4. Wait for the chicken thighs to change color and serve.
5. Brush the pot again, add oil, add carrots and stir fry over low heat
6. After the carrot changes color, put the potatoes and continue to stir fry
7. Stir-fry the potatoes and add the eryngii mushrooms and broccoli
8. Add in hot water, it’s okay if the chicken drumsticks are almost gone, put the fried chicken in
9. Add curry cubes after boiling
10. Cover the pot with a small fire to let the vegetables taste, and turn off the heat until the potatoes are noodles.
11. Out of the pot, it's delicious with rice
