Curry Chicken Rice

Name: Curry Chicken Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g onion; 280g potato; 280g Chicken breast; 400g milk; Some Rice; Some garlic; Some Curry powder; Some salt; Some olive oil; Some Broth essence

by A Apple Kitchen

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

My child’s favorite curry flavor, in order to take care of him, I replaced the chicken thighs with chicken breasts without a bit of bone. Under the dim yellow warm light of the kitchen range hood, the curry color is no longer visible. I add some more from time to time, just like this, the taste is super strong.
The photography light still hasn't figured out the trick, and the photos taken are all bluish. My colleague suggested that I replace the light tube with a warm light. "

Curry Chicken Rice

1. Prepare milk, curry powder, chicken breasts, onions, potatoes and other ingredients.

2. Chop the garlic into minced pieces, and cut the onion and potato into pieces.

3. Put an appropriate amount of olive oil in the pot, add the minced garlic and saute until fragrant.

4. Add curry powder and stir fry until fragrant.

5. Add the egg and meat and fry until white.

6. Add onion and saute until fragrant.

7. Add potatoes and stir fry.

8. Add salt, milk, and broth to a boil over high heat, and bring to a medium-to-low heat.

9. About 30 minutes, turn off the heat for the soup thick vegetable soft.

10. The rice is put in a bowl and poured into a plate.

11. Boil the curry soup and serve.

Tips:
1. Because milk will boil if you add milk, don't cover it and flip it frequently.

2. It is more delicious with coconut milk.

3. It tastes better with chicken thighs.