Curry Chicken Rice
1.
Cut chicken breast into dice cubes, add appropriate amount of cooking wine and dry starch to mix well; cut potatoes and carrots into dice cubes; shred onion
2.
Heat the oil, add the chicken, and fry until it's six to seven minutes cooked.
3.
Brush the pan, add oil again, fry carrots, potatoes, onions
4.
Carrots, potatoes, and onions are sautéed until they are half cooked, then add the chicken, add water and flush with the vegetables, boil and simmer for another five minutes
5.
Add curry and salt, and stir while opening the lid to prevent curry from simmering at the bottom of the pot. Simmer for about 10 minutes, turn off the heat and bring out the pot.
Tips:
1. Remember to make a pot of rice. 2. Curry can promote the secretion of saliva and gastric juice, increase gastrointestinal motility, and increase appetite; curry can promote blood circulation and achieve the purpose of sweating. 3. Japanese curry is light, so salt should be added appropriately. 4 can mix two side dishes, more delicious.
