Curry Chicken Chop Rice
1.
One piece of chicken breast, cut in the middle, and cut into two
2.
Scratch lightly with a knife to make it taste better when you wait for the marinade
3.
Add barbecue ingredients and fuel consumption, grab evenly with your hands, let the seasoning taste delicious, and let it sit for 20-30 minutes. Now the weather is too hot and you can marinate in the refrigerator
4.
Cut the carrots and potatoes into small pieces. Don’t cut the potatoes too small, because they may be bad when they are stewed.
5.
Cut green pepper into small pieces and set aside
6.
Put the right amount of water into the pot, add carrots and potato pieces, and bring to a boil
7.
After the water is boiled, add the curry cubes, stir with a spatula to melt the curry cubes, turn off the heat and simmer for 20 minutes after melting
8.
When the curry is stewed, beat the eggs in a bowl, take out the freshly marinated chicken breasts and dip them in a layer of egg liquid
9.
Dip a layer of fried chicken powder
10.
Dip powder evenly on both sides, shake off excess powder
11.
Put oil in the pot, add chicken breasts after the oil is hot and deep fry
12.
Fry both sides until golden brown, remove the oil, dry and cut into pieces
13.
The curry stewed just now has gradually thickened, add green peppers
14.
Just accept the fire a little bit. Use a shovel to turn it down at this time. Beware of sticking to the bottom. .
15.
Put the fried chicken breast in a rice bowl and top with the stewed curry. . Bibimbap is really delicious, and whoever eats it knows. .
