Nyonya Curry Chicken Baked Rice
1.
Remove the bones from the chicken legs, cut them into diced chicken for later use, peel the potatoes, cut into cubes, and soak in water (anti-oxidation and discoloration)
2.
Wash the green peppers, cut off the inner seeds, change the knife to cut the green peppers into small dices, wash and peel the carrots and cut them into small dices with a knife.
3.
Pour vegetable oil into the pot to heat up, pour in the chicken diced and stir fry until it becomes ripe and color, then remove and set aside
4.
Heat oil in the bottom of the pan or add some oil to heat. Pour the diced potatoes and carrots and stir-fry evenly. Add the Nyonya curry paste and stir-fry evenly.
5.
Add appropriate amount of water to simmer potatoes and carrots. When the potatoes and carrots are almost cooked, the water in the pot will evaporate to a small amount. At this time, add coconut milk and stir-fry evenly (the amount of coconut milk can be added according to your preference)
6.
Pour in the diced chicken and diced green pepper and cook for about 1 minute to serve.
7.
Put the rice in a bowl, put the cooked dishes on top, and spread a layer of mozzarella cheese
8.
Put it in the oven and bake for 5 minutes.
