Curry Rice

by Mrs. Leng

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

This curry rice, our family loves to eat, except for my baby, it is only nine months old, still can’t eat it, hehe, even my husband’s cousin said it was delicious after eating it, I didn’t cook it after a while, father-in-law They would ask me to cook curry and rice. Every time I go to the supermarket, my husband always asks me to buy a box of curry and put it back in the refrigerator. Sometimes I don’t know what to eat for dinner or when I don’t want to cook, I just use curry and rice. It’s really unpleasant. Great. "

Ingredients

Curry Rice

1. Materials are ready,

2. Peel the potatoes, cut all the ingredients into cubes,

3. Heat the pan, add a little oil, fry the chicken breasts until slightly brown, smell the meat, turn off the heat,

4. Change the cooking pot, heat it up, pour in the fried chicken breast,

5. Pour in carrots, potatoes, stir fry,

6. Add onions and stir fry,

7. Let go of the water, level with the material, not too much, after boiling, remove the floating foam on it,

8. Cover and cook on medium heat for 15 minutes. I prefer softer ones. If you like crisper ones, cook for 10 minutes.

9. Turn off the heat, open the lid, put in curry cubes,

10. Stir until the curry is completely melted, stir and simmer for 5 minutes on low heat, until the curry becomes viscous

11. The rice is compacted with a spoon,

12. Put the rice back on the plate, sprinkle a little black sesame seeds, top with curry, and you’re done. This plate belongs to the husband.

13. This plate is mine, gold medal curry rice, praise it together,

Tips:

Don’t leave the curry, keep stirring, or it will get muddy.

Comments

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