Curry Chicken Cooked Rice

Name: Curry Chicken Cooked Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 cups Rice; 1.8 cups water; 150g Chicken breast; 1/2g curry; 1/2 onion; 1/2 carrot; 1/2 Red pepper; 2g Soy sauce; 3g Cooking Wine; 3g starch; 3g Sugar; Some Peanut oil

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Speaking of "curry", it is estimated that many people will be just as eager to drool as I am. The love for curry is really like a surging river. After getting Jiuyang Iron Kettle 4.0, I will naturally make a curry and rice to please my taste buds. This time I cooked curry rice with the “burning rice” function. There is a thick layer of rice crust at the bottom of the cooked curry rice. The aroma of curry and the crispness of the rice crust come together. I really can’t help it. The rhythm of eating a bowl of rice.

Curry Chicken Cooked Rice

1. Dice chicken breast, add light soy sauce, cooking wine and starch, marinate for 15 minutes

2. Wash onions, carrots, and red peppers and dice

3. Put an appropriate amount of peanut oil in the pan, and fry the onion after the oil is hot.

4. Add diced carrots and stir fry until they are broken

5. Set the onion and carrot aside, add the chicken breast and stir fry until the color changes

6. Finally add diced red pepper and stir fry evenly

7. Add 1.8 cups of water, add curry cubes and sugar to taste, boil on high heat and turn to low heat to cook the curry until it melts and turn off the heat

8. Put the cooked curry sauce into the inner pot of the iron kettle, add 1.5 cups of rice, and mix well

9. Turn on the power, select the rice function-stove cooking-Jindao-long grain rice, press the start button, wait until the iron kettle emits a beeping sound, you can turn off the power and serve