Curry Chicken Rice
1.
The above is a big pot of ingredients I prepared.
2.
Dice, ready, I plan to cut the apple last, there is butter in the plate.
3.
Small cremation to melt the butter
4.
After the butter has melted, add the diced onion and fry until soft.
5.
stir fry
6.
Stir fry the above ingredients.
7.
It feels like you can add water after frying.
8.
No ingredients.
9.
Stir the curry at this time to help melt it.
10.
Bring to a boil and simmer for five minutes before you can cut the apples.
11.
Add appropriate white pepper, of course, you can also not add, the difference is not particularly big.
12.
After turning to a slow heat, add milk. If you feel that the soup is less, you can add it. I added half a bag. It can increase the sweetness. If you like, you can add more.
13.
I boiled it for half an hour to see how much soup is left. The curry is very sticky when the soup is closed on high heat. Of course, I also have a lot of soup left.
Tips:
I didn’t add salt, because curry itself has a salty taste. You can taste the taste and choose whether to add salt or not. I tasted it myself and think it’s ok. Adding milk will not feel sweet and greasy. It tastes good when mixed with curry. It will be a little bit sweet. There will be no milky smell. And it can be cooked for a long time, my friend said that the longer it is, the more fragrant it will be
