Clay Chicken Claypot Rice
1.
Prepare the ingredients needed for Curry Chicken Claypot Rice
2.
Boneless chicken legs, cut into small pieces
3.
Add the cut chicken thighs to salt, white pepper, chopped shallots, and yellow wine to marinate for 20 minutes to taste
4.
Dice carrots, potatoes into hob pieces, diced mushrooms, and onions.
5.
Add a little corn oil to the pot to heat up, add onions to burst the aroma
6.
Pour in diced carrots, mushrooms, and potato wedges and continue to stir fry
7.
Add chicken thighs and stir fry until the surface is white
8.
Add water until there are no ingredients, add 2 tablespoons of curry powder, boil on high heat until the soup comes to a boil
9.
Pour the mushrooms into the mouth and cook until the soup is rich
10.
Pour in a little whipped cream and turn off the heat
11.
Wash 2 measuring cups of rice and pour it into the pan of the iron kettle rice cooker
12.
Pour the cooked chicken curry soup into the pan
13.
Plug in the power cord and turn on the power
14.
Tap "Rice" to select standard rice, and "Rice Type" to select short grain rice, the taste selection standard; tap to start, the iron kettle rice cooker starts to work
15.
The curry rice is ready when you hear the beep
16.
Sprinkle a little chopped green onion to taste
17.
Mix the curry chicken and rice evenly and serve it in a bowl
Tips:
1. Add a little light cream to the curry sauce to neutralize the spiciness of the curry. If there is no light cream, add a little milk or coconut milk;
