Curry Chicken Rice
1.
Spread chicken wings and chicken thighs evenly with salt and pepper, and put them in the refrigerator for at least 2 hours or overnight.
2.
Preheat vegetable oil in a pot on medium-high heat, dry the surface of the chicken, and fry the skin side down until it is slightly caramelized. Set it aside. At this time, preheat the oven to 150 degrees Celsius.
3.
Fry the fragrant shredded onion until it is soft and translucent.
4.
Add curry powder (1cup rice should be seasoned with 1/4tsp curry powder) and stir-fry until the aroma is released.
5.
Add the rice and stir fry until the oil is evenly coated with the rice, about 3 minutes.
6.
Add the broth according to the amount of water indicated on the rice package, and season with salt.
7.
After boiling, put on the lid, transfer to the middle of the oven, and heat up and down for 30-40min.
8.
Prepare a pot of boiling water, add a little olive oil and salt, blanch the water to emerald green, immediately cool it with ice water, and put it in the refrigerator for later use.
9.
At this time, you can open a can of beer and watch TV, hehe, relax.
10.
After the rice is simmered, stir in the okra, use yogurt as the sauce, and serve with lemon slices or some vanilla you like. Let's start together!
