Curry Rice

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.