Curry Chicken Chop Rice
1.
Wash two chicken legs and remove the bones.
2.
The yellow curry paste is diluted with a spoonful of cooking wine and a spoonful of salt. Sprinkle them on the chicken thighs and rub them together, wrap them and marinate in the refrigerator overnight.
3.
Cut potatoes into pieces, soak in water, cut carrots into hob pieces, and dice onions.
4.
Add oil to a wok and sauté the onions.
5.
Add the yellow curry paste diluted with cooking wine over a low heat, and slowly fry the aroma of curry.
6.
Pour in coconut milk and stock, add appropriate amount of salt, and cook on high heat.
7.
Add the carrot cubes and lemongrass and cook until it comes to the boil. Change to a simmer and continue to cook for 15 minutes.
8.
Finally add the potato pieces and cook until the potatoes are cooked through and the soup is thick.
9.
Heat a pan with a little oil, fry the chicken skin down to get the excess fat, then turn it over and fry the other side.
10.
Cut the tender gourd into half-centimeter slices.
11.
Put it in a pan and fry the golden brown on both sides.
12.
The fried chicken chops are cut into pieces and placed on the plate, and the rice and vegetables are placed on the plate.
Tips:
The curry juice should not be too dry, just cook until it is sticky. You can eat two bowls of rice with rice. Fried chicken steak: The chicken skin is burnt and crispy, and the chicken is juicy and elastic.
