Curry Chicken Rice
1.
Wash the chicken thighs, remove the chicken bones, cut the remaining chicken thighs into small pieces, then add 1 tablespoon of salt and 2 tablespoons of cooking wine, and marinate for about 20 minutes
2.
Peel the potatoes, cut into pieces with a hob, and cut the carrots into chunks, then cut the chives into small pieces and the ginger into small pieces.
3.
Put an appropriate amount of oil in the pot, heat it up, add the marinated chicken pieces, and fry until the chicken turns color.
4.
Add the shallots and ginger slices, stir-fry evenly, and fry the onion fragrance.
5.
Add an appropriate amount of water and bring it to a boil.
6.
Add potato cubes and carrot cubes, simmer on low heat for about 10 minutes, then add the prepared curry cubes, stir constantly with a spatula, until the curry cubes are completely melted.
7.
At this time, the soup becomes thick, golden in color, and the curry is full of aroma. After the stew, the soup becomes thicker, and the chicken, potatoes, and carrots are all cooked through. You can turn off the heat to serve.
8.
The fragrant chicken curry is ready, and the appetite is full just by looking at it, the rich soup, the lips and teeth are fragrant, and the bowl of rice is delicious and the meal is delicious, every time there is no soup left.
Tips:
1. The curry cube itself has a salty taste, so don't put salt alone.
2. The chicken is relatively cooked, so there is no need to blanch it, just put it in the pot.
3. The chicken drumstick itself still has oil, so don't add too much when adding oil.
