Curry Chicken Rice

Name: Curry Chicken Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 370g Chicken breast; 1/4 taro; 1/2 root carrot; 1/2 Red pepper; 1 piece onion; 1 clove garlic; 1 piece Little apple; 200ml Coconut milk; 30g butter; 3 pieces curry; 2g Curry powder; 2g Corn flour; 5g Chili powder; 1 tsp peanut butter; 1 Cheese; 1 tablespoon honey; Some salt; Some White pepper; Some Cooking Wine; Some Soy sauce

by Little bug caught a cold again

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the cold winter, the cold air invades the body, and it is the most heartwarming to have a fragrant and rich curry rice.
Curry is very inclusive and can be stewed with a variety of foods. It is a convenient choice to solve the leftovers. Two days ago, a good friend came to our house as a guest. After a dinner, I found that half a big taro, half a red pepper, half a carrot, and an onion and cheese slices left over from earlier.. .... It's a pity to throw away the ingredients that aren't next to each other, so I decided to make curry rice instead of cooking! Purchase a little chicken breast, a small apple and a box of coconut milk can make a pot of ecstasy curry rice, I am so witty!
The amazing thing about curry is that it can be combined with different ingredients to create a magical taste. The seasonings that can be matched with curry are apple, chili, cheese, light cream, coconut milk, peanut butter and so on. Don't look at it as weird to put these things in the dish, but when cooked with curry, the taste will definitely make you scream! Come try it out"

Curry Chicken Rice

1. 1. Cut the chicken breast into small cubes about 2cm, add 2g cornstarch, 2g curry powder, a pinch of salt, a little cooking wine, soy sauce, stir well, and marinate for half an hour

2. 2. Taro, carrot, red pepper, onion are all cut into small pieces for later use, a piece of garlic is slapped flat, and cut into minced garlic

3. 3. Peel and core a small apple and grind it into apple puree for later use

4. 4. Heat the pot on high heat, add 20g of butter, and heat until no more bubbles appear, and the color is slightly caramel-colored

5. 5. Turn to low heat, add onion cubes and red pepper cubes, stir fry

6. 6. Fry until the onion is transparent and sweet, add minced garlic, taro and carrot and continue to fry

7. 7. Add the ground apple puree and stir fry evenly

8. 8. Add water without the ingredients to a boil, keep on high heat, cover the pot and continue cooking

9. 9. While cooking the vegetables, start another pot on medium heat, add 10g of butter to melt, add the marinated chicken and stir fry

10. 10. When the chicken nuggets are discolored and the surface is slightly browned, add three pieces of curry and continue to fry

11. 11. Fry until the curry cubes are completely melted, add 200ml coconut milk

12. 12. Stir the coconut milk and curry thoroughly and bring to a boil

13. 13. Then pour the cooked coconut milk and chicken nuggets into the vegetable pot, mix well, and continue to simmer over medium heat

14. 14. Cook until the sauce is thick, and when only half of the original is left, reduce the heat to a low heat, and add a spoonful of peanut butter

15. 15. 5g chili powder, salt and a little white pepper, stir well

16. 16. Add a slice of cheese and a spoonful of honey and stir evenly, taste the taste, you can adjust the saltiness according to your own taste. Turn off the heat and put it on the plate

Tips:
1. The steps I took this time are more detailed, so it may seem that the production process is more complicated. But actually making curry rice is very simple. The general steps are to stir-fry vegetables-cook vegetables-stir-fry chicken-add curry and stew-seasoning and sauce

2. After the chicken is fried, put it in the vegetables that have been boiled for a period of time to make the chicken more tender.

3. The taro can also be replaced with potatoes, which tastes equally good. Chicken breast can also be replaced with beef

4. When frying onions, be sure to use low heat to fry slowly, so that the sweetness of onions and red peppers can be fully released.