Curry Chicken and Rice

Name: Curry Chicken and Rice
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 20g Shallots; Some Curry powder; Some Rice; a little salt; 2 tbsp Cooking Wine; Some Cooking oil; 2 tbsp Soy sauce; 1/2 tablespoon sesame oil; 1 tbsp starch

by marieanne (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

The term "curry" originated from Timil, India, and has the meaning of "sauce", which is a seasoning with a combination of spicy spices. With the influence of ancient Indian civilization, curry spread from the Indian continent to Central Asia and West Asia. In the Middle Ages, there have been records of curry medicine and meat storage in Europe. However, most of the curry chicken rice nowadays only ask for the similar color and luster. It is rare to see the true color of curry. I made this curry chicken rice dish, easy to learn, nutritious and delicious!

Curry Chicken and Rice

1. Prepare the main ingredients

2. Cut the chicken breast into cubes and put it in a bowl, add salt, soy sauce, starch, cooking wine, light soy sauce, sesame oil, and marinate with your hands for 15 minutes; cook the rice when marinating the meat

3. Pour edible oil into the wok, heat up, add the marinated chicken and stir fry

4. Stir fry until the chicken turns color

5. Add curry powder

6. Stir fry evenly

7. Add water to the diced chicken, cover the pot and bring to a boil, turn to medium and simmer for ten minutes

8. Simmer until the soup is thick, cut the shallots into the pot, turn off the heat and stir-fry evenly

9. Put the cooked rice into a bowl and press it slightly with a spoon

10. Inverted plate

11. Put the stewed curry chicken on the plate and serve

Tips:
1. Marinating meat and cooking rice can be done at the same time
2. Add water to stew chicken and turn the lid a few times to prevent the pot from sticking.
3. Curry powder can be replaced with curry cubes. When using curry cubes, add water to the pot before putting it in.