Curry Chicken Rice

Curry Chicken Rice

1. Bone the chicken thighs and cut into small pieces. Add a little starch, cooking wine, and a little salt to marinate.

2. Peel potatoes and carrots, cut into small pieces, fry them with a little oil, and serve on a plate for later use.

3. Put the chopped onions on a low fire, a little oil, and fry slowly.

4. After smelling the sweetness, add the marinated chicken and fry together until the chicken is discolored.

5. Add the diced potatoes and carrots just fried.

6. Pour water over all the ingredients and add the curry cubes.

7. Let my curry cubes show up, it tastes pretty good.

8. Cook on a low heat, the curry sauce will gradually collect, stir appropriately to avoid muddy pot. Put a little milk in the cooking process to make the juice richer and more delicious.

9. Cook on low heat for 15 minutes until thick. Finally, you can add a little black pepper to cook! ! At this time, the whole house is full of curry fragrance~~~ The rice is topped with a bowl of rice, sprinkled with black sesame seeds, and it looks great on the table! It's hard to lose an appetite.

Tips:

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