Curry Chicken Potato Rice

Name: Curry Chicken Potato Rice
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g Chicken breast; 100g Coconut milk; 4g Steamed Fish Soy Sauce; 230g potato; 80g carrot; 3g Cooking Wine; 2g starch; 150g Curry paste

by _Wei Young who loves food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The taste of curry is very strong, so there is no need to add salt when cooking. The fragrant coconut milk is added again, and the taste is even better. The curry chicken and potato rice shared today is delicious, soft and glutinous chicken breasts are tender...

Ingredients

Curry Chicken Potato Rice

1. Wash chicken breasts and cut into cubes. Cooking wine 3 grams salt 1 gram starch 2 grams for marinating. Peel potatoes and cut cubes. Carrots are washed and cut into pieces. Onions are shredded.

2. Curry paste coconut milk

3. Shredded onion and ginger frying in oil pan for golden brown

4. Pour the chicken into the scallion oil pan and fry it and remove it

5. Pour potatoes and carrots into the pan and fry them. After they are fried, pour in the chicken pieces and fry some red peppers on the side of the pan

6. Pour in curry paste and coconut milk

7. Pour in steamed fish soy sauce and a little boiled water and simmer for 10 minutes. The potatoes will be soft and rotten.

8. Stewed chicken curry with potatoes

Tips:
The shredded onions should be fried for fragrantness. Deep-fried chicken with scallions on the fried shredded onions tastes good. Fry the potatoes a little bit, then pour in curry paste and coconut milk a little bit of boiling water and steam the fish soy sauce. Let’s simmer for 10 minutes and the potatoes will be soft and rotten.