Name: Curry Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chicken leg; 3 pieces Curry cubes; 200g potato; 1/2 root green pepper; 30g carrot; Some Rice; 15g onion; Some Green onion ginger garlic; 3 flowers Broccoli; 1 Dried chili; Some pepper; Some salt

Curry Rice

by Grandma's stove

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Curry originated in India. In order to cover the smell of lamb when cooking lamb, the Indians threw all the heavy-flavored spices they could find into the lamb pot. Since then, the door to a new world of "gourmet" has been opened.
With the continuous exchange of international food culture, curry has gone to the world. According to the preferences of people from all over the world, the taste of curry has been improved, and finally several major schools have been formed.
Indian Stream: The curry has a strong flavor and strong spiciness.
Thai stream: green curry, yellow curry, red curry, etc. Red curry has a reddish color and a spicy taste, which is the favorite of Thais.
Japanese style: Today we are using Japanese style curry cubes, which are added with fruit and honey to make the flavor blend into a sweetness. It wasn't until the islanders mass-produced curry powder and curry cubes that the complex spices became easy to cook. This innovation can completely win the Nobel in the hearts of foodies.

Curry Rice

1. Ingredients: chicken drumsticks/potatoes/onions/broccoli/carrots/green peppers/onion, ginger, garlic/dried peppers/curry cubes. Boil the chicken drumsticks in cold water to remove blood stains and meaty smell. Broccoli is cut off in boiling water.

2. Heat a little oil in a pan, fry the blanched chicken legs until slightly yellow, add a little pepper and salt.

3. In a separate pot, heat a little oil, add green onion, ginger, garlic, and dried chili until fragrant.

4. Add chicken legs, potatoes, onions, and carrots and stir fry.

5. Sprinkle half a teaspoon of white pepper, black pepper, and salt and pepper, and stir-fry for a while.

6. Add 2/3 of the amount of water and cook for eight minutes on high heat until the potatoes and carrots are soft. Turn off the heat in the boiling pot, add the curry cubes, stir with a spoon until the curry cubes are completely melted, add the green peppers and appropriate amount of salt, and simmer for about 5 minutes.

7. Cook until the soup thickens and turn off the heat. Pour out and pour on hot rice.

Tips:
When you encounter such a plate of curry rice, how do you eat it?

I don’t know if there are many people like radish extract, who like to mix curry and rice together to eat. The lively soup bibimbap, although the picture is tragic, but the taste is first-class.

However, in an island country survey, 80% of island country citizens think that mixing curry with rice is a disgusting way of eating. They prefer to use a spoon to scoop a little rice, and then a little curry, to eat together like this: