Delicious Curry Rice Cooked in Half An Hour
1.
Before washing and cutting work, wash the rice and cook it in the electric rice cooker. The amount of water is the normal amount of water for cooking, and it can be dried appropriately.
Then start processing the ingredients:
Cut the skin and bones of the chicken legs into small pieces, put them in a bowl together with the shrimp, pickle them with a little salt and cooking wine.
Carrots and potatoes are peeled and cut into small pieces. Potatoes can be kept in clean water to prevent oxidation.
Wash the mushrooms and cut into small pieces, wash the okra and cut into small pieces of about 1cm.
Wash the green onion and knot, and slice the ginger.
2.
Heat the pan, pour a spoonful of cooking oil, stir-fry the shrimp and chicken thighs, and then set aside.
3.
Heat the bottom oil left in the pot again, add green onions and ginger to fragrant.
4.
Add onion and saute until fragrant.
5.
Pour all the vegetables into the stir-fry a few times, add water to cover the ingredients, cover and boil on high heat, then cook on medium-low heat until the potatoes are crispy (cook until you like the taste).
6.
Add shrimp and chicken thighs and crushed curry cubes, boil and cook until the soup thickens, season with salt and pepper. The curry block itself has a taste, so you can taste it before seasoning.
7.
At this time the rice is also ready, take a small bowl to hold a bowl of rice, upside down on the plate.
8.
Put the cooked curry on a plate, pour the soup on it, and you are ready to eat!
9.
Fragrant! delicious!
Tips:
1. The ingredients listed in this recipe are for 2 people.
2. Deboning method of chicken leg: use scissors to cut the chicken leg along the direction of the bone, then cut the tendons at both ends of the bone, and then separate the meat from the bone by hand.
3. The ingredients can be exchanged, such as beef, bacon and other meats, and vegetables can also be your favorite, but potatoes and carrots should be standard for curry.
