Curry Chicken Rice

Name: Curry Chicken Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chicken leg; 1 piece potato; 1 carrot; 1 piece onion; 1 bottle Coconut milk; 80g curry; 30g Fish sauce; 20g Cooking Wine; Some White pepper; Some Sugar; Some salt

by Refreshment

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Recently, I was a little greedy for curry, so I made a curry chicken rice. I have to say that curry is really a wonderful sauce, and I will never forget it after eating it once. In addition to the tender chicken, my favorite is bibimbap with curry sauce. The thick soup is so delicious that you want to lick it!

Curry Chicken Rice

1. Boneless and diced chicken legs

2. Add salt, sugar, white pepper and cooking wine to the chicken drumsticks, mix well, and marinate for 10 minutes

3. Carrots diced

4. Potato diced

5. Onion diced

6. Heat the pan with cold oil, add the chicken nuggets and fry until the color changes

7. Add onions and saute until fragrant

8. Add potatoes and carrots and stir fry evenly

9. Add coconut milk

10. Add curry and fish sauce and stir fry evenly

11. Cover and cook for 20 minutes

12. Turn off the heat and mix evenly

13. Loading

Tips:
1. The drumstick I chose is relatively large. A chicken leg is about 200 grams. The carrots, potatoes and onions in the video are also about 200 grams. The curry chicken made is about 2-3 servings.

2. Coconut milk can be replaced with coconut milk or water, the added amount is about 500 grams

3. Fish sauce can be replaced with light soy sauce

4. Curry has a salty taste, no need to add salt

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