Curry chicken ingredients: beef, pork, chicken, cut into small pieces.
Curry chicken rice accessories: diced potatoes (smaller), diced carrots, and diced onions.
Curry chicken rice seasoning: cooking oil, salt, curry powder.
How to make curry chicken rice;
1, put more oil in the pan, stir-fry the vegetables with the meat in the pan, and add some salt. When the vegetables are half cooked, add water to them and cook them over low heat until they are fully cooked. When the fire is low, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. Continue to cook for 5 minutes. Rice is cooked separately with vegetables and soup.
2. Cut the tight beef into 2cm square pieces, which are a little fat or ribbed. At the same time, potatoes are cut into small squares, carrots are cut into large pieces, and onions are cut into thick shreds. Put the right amount of oil in the pot, stir-fry the beef with medium heat, and take it out when you see the edge burning. Stir-fry carrots and shallots in the remaining oil, add beef and water, which is about the same height as the vegetables.
3. Cook the soup containing beef, onion and carrot over high fire until it boils. Turn off the fire and stand still 15 minutes. Then add the curry block, and when it is completely dissolved (about 10 minute), add the potato.
4. Cook on low heat (about 15 minutes), stirring while cooking until the potatoes are cooked.
Tips for curry chicken rice: curry is a spicy seasoning, so students with bad stomach must pay attention when eating it; In addition, rice should not be short of water and hard.
Yam chicken curry rice
Yam is a good ingredient that can enhance immunity. It is low in calories, high in nutrition and relatively resistant to release, so it is often prepared at home. Change the potatoes usually added to curry rice into yam, so that the rich curry has a refreshing feeling ~
Raw materials:
Yam 1, 2 drumsticks, carrots 1, onions 1/2, quick-frozen peas 1, 2 tablespoons of cooking oil, 4 small pieces of curry, and a proper amount of rice.
Exercise:
1, preparation: peeled yam and cut into small pieces, boneless chicken leg and diced carrot, shredded onion and diced curry;
2. Take a wok, put oil in the wok, and fry the onion until it is fragrant and soft;
3. Add chicken pieces and stir-fry until the chicken turns white;
4. Stir-fry the chopped yam and carrot together;
5. Add 1 large glass of water to boil;
6. Cover the pan and turn to medium heat for about 10 minutes;
7. Finally, add chopped curry pieces and quick-frozen cooked peas;
8. Cook on low heat for about 5 minutes.
Supplement:
Delicious curry sauce should be as thin and moderate as possible. If it is too thin, heat it for a while. If it feels too thick, you can add some water to adjust it.