chickencurry rice
material
Potato150g, carrot100g, onion 50g, 200 chicken legs, curry juice.
working methods
1. Dice chicken breast, potatoes and carrots with an iron frame (not too big, but moderate, because large pieces are not ripe), and cut onions, just moderate. 2. Boil the water, blanch the diced chicken, remove it and dry it for later use. 3. Put the right amount of oil in the wok. When the oil is 80% hot, add curry blocks and stir fry a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir-fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty. 4. After you finish, cover it and keep it stuffy for 3-5 minutes, which will taste better. 5. Steamed rice is served on a plate with curry chicken.
Indian curry chicken rice
Nutrition supplement station: fat 22g, protein 33g, carbohydrate 52g, 2284kcal (546kcal).
material
Chicken breast 400g (diced), onion 1 (chopped), garlic 1 petal (chopped), 2 tablespoons curry powder (30g), 2 bananas, 200g rice, 500ml chicken soup, 4 teaspoons olive oil (20ml) and salt1/.
working methods
1, peeled banana, cut in half, and then cut into 8cm long sections.
2. Heat10ml olive oil in a pot over medium heat. After heating, stir-fry chopped green onion, minced garlic and curry powder in a pot for 3 minutes, then add rice and stir-fry for 5 minutes.
3. Pour the chicken soup into the pot and turn to low heat to cover the rice and cook (about 15 minutes).
4. Heat10ml olive oil in a pot over medium heat. After heating, put the diced chicken into the pot and stir fry for about 3 minutes.
5. Finally, put the fried diced chicken into the rice and mix well, then add the banana segments and season with salt and white pepper.
skill
You can use mango or pineapple instead of banana in this dish.
Rice with Curry Chicken
material
A piece of chicken breast, a bag of curry chicken seasoning, a potato, a carrot, an onion and a tablespoon of olive oil.
working methods
1. Wash the chicken breast and cut it into pieces of about 2cm.
2. Potatoes, carrots and shallots are also cut into pieces of corresponding size.
3. Chicken curry sauce is ready.
4. Pour the curry chicken seasoning into a bowl, add 400ml of water and stir well for later use.
5. Heat the wok, put a tablespoon of olive oil, pour in the chicken pieces and stir-fry until it changes color.
6. Add potatoes, carrots and shallots and continue to fry for 2 or 3 minutes.
7. Pour in the prepared chicken curry sauce.
8. After the fire boils, turn to low heat and cook for about 25 minutes.
9. Until the soup thickens.
The method of curry chicken rice has been introduced in detail for us. I hope it will help everyone. People who like to eat this kind of rice can learn more and show their skills after learning, but we should not eat chicken often.
2 What are the practices of curry chicken rice?
Nutrition supplement station: fat 22g, protein 33g, carbohydrate 52g, 2284kcal (546kcal).
material
Chicken breast 400g (diced), onion 1 (chopped), garlic 1 petal (chopped), 2 tablespoons curry powder (30g), 2 bananas, 200g rice, 500ml chicken soup, 4 teaspoons olive oil (20ml) and salt1/.
working methods
1, peeled banana, cut in half, and then cut into 8cm long sections.
2. Heat10ml olive oil in a pot over medium heat. After heating, stir-fry chopped green onion, minced garlic and curry powder in a pot for 3 minutes, then add rice and stir-fry for 5 minutes.
3. Pour the chicken soup into the pot and turn to low heat to cover the rice and cook (about 15 minutes).
4. Heat10ml olive oil in a pot over medium heat. After heating, put the diced chicken into the pot and stir fry for about 3 minutes.
5. Finally, put the fried diced chicken into the rice and mix well, then add the banana segments and season with salt and white pepper.
material
Potato150g, carrot100g, onion 50g, 200 chicken legs, curry juice.
working methods
1. Dice chicken breast, potatoes and carrots with an iron frame (not too big, but moderate, because large pieces are not ripe), and cut onions, just moderate. 2. Boil the water, blanch the diced chicken, remove it and dry it for later use. 3. Put the right amount of oil in the wok. When the oil is 80% hot, add curry blocks and stir fry a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir-fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty. 4. After you finish, cover it and keep it stuffy for 3-5 minutes, which will taste better. 5. Steamed rice is served on a plate with curry chicken.