Ingredients: 4 chicken legs;

Accessories: potato 1, carrot 1, onion 1, a little black pepper, milk 1/3 boxes, starch, curry powder, soy sauce, salt and green pepper.

Japanese curry chicken rice

1

First cut the chicken leg into small pieces and marinate it with salt, soy sauce and cooking wine.

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2

Cut potatoes and carrots with a hob, cut onions into pieces, and slice green peppers for later use.

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three

Make a pot, pour a little salad oil, stir-fry potatoes and carrots until you smell the smell of potatoes ~ fish them out for use.

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four

Then, continue to stir-fry the onion until it is soft, add the marinated chicken legs, stir-fry until the chicken legs are almost cooked, add the fried potatoes and carrots, and then add water (about flush with the dish) and curry powder ~

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five

Milk can be added to the stew to make the curry more fragrant.

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six

Finally, when the soup is thick, take it out of the pot and sprinkle a little black pepper to taste.

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