1. Wash chicken thighs, tear off excess fat, fascia, and remove bones.
2. Cut the chicken into small pieces. (I also took off the chicken skin)
3. Grab well with salt, pepper, and ginger slices, and marinate for about 10 minutes.
4. Wash and chop onions.
5. Peel carrots and potatoes, wash, and cut into peanut-sized cubes.
6. Pour oil in the pan, add chopped onions and fry for a nice aroma.
7. Pour in carrots and diced potatoes and stir fry for a while.
8. Remove the ginger slices, pour the chicken into the pot and stir-fry.
9. Fry until the chicken is discolored, pour in an appropriate amount of boiling water (the amount of water is about 2cm below the ingredients), add a little Provencal spices, and cook on medium heat for about 10 minutes.
10. When the time is up, turn off the heat, put in 3 curry cubes, let the curry melt for about 3 minutes.
11. Stir the curry and vegetables well, add or not add salt according to your taste.
12. Pour in an appropriate amount of rice and stir well.
13. Put the rice in a heat-resistant bowl.
14. Sprinkle a layer of cheese evenly on the rice.
15. Put it in the oven, 200°, upper and lower fire, middle layer, bake for about 15 minutes.
Tips:The roasting time and temperature are adjusted according to your own oven. I usually do not preheat the oven when baking rice or roasting meat.
