material
Two bowls of rice, chicken breast100g, potato100g, half a carrot, half an onion, half a green pepper, and 3 grams of curry and starch.
method of work
1.Wash or peel half of chicken breast, potatoes, carrots, green peppers and onions and cut them into cubes for later use. Starch is dissolved by adding appropriate amount of water.
2. Pour a proper amount of cooking oil into the pot and turn on medium heat. After the pot is hot, pour carrots, chicken breast and potatoes and stir fry in sequence. Add a proper amount of yellow rice wine, add green peppers and onions and stir fry, then add a proper amount of water. Cover the pot and stew.
3. After the dish is cooked, add a proper amount of curry powder and salt and continue to boil. Burn the soup until it starts to thicken, pour in water starch, monosodium glutamate and pepper and mix well.
4. put the cooked rice into the lunch box, sprinkle a little cooked sesame seeds, and put the dishes on the side.
Curry rice bento
material
Curry block, potato, carrot, cucumber, peach, orange, black tea bag, vegetarian oyster sauce, steamed fish and soy sauce, soy sauce, and spicy sauce.
method of work
1. Peel potatoes and cut carrots.
2. Heat the wok, add carrots and stir fry.
3. Add potatoes and fry for a while.
4. Pour in a bowl of water, turn to low heat and cook until the ingredients are fully cooked.
5. Add the curry block, melt it and cook it with low heat.
6. Cut the cucumber into strips and mix well with vegetarian oyster sauce, steamed fish soy sauce, soy sauce and spicy sauce.
chickencurry rice
material
Potato 150g, carrot 100g, onion 50g, chicken leg 200 and curry marinade.
method of work
1. Dice chicken breast, potatoes and carrots with a hob (don't cut it too big, it's better to cut it moderately, because large pieces are not cooked well), and cut onions into pieces, just moderately. 2. Boil the water, blanch the diced chicken, remove it and dry it for later use. 3. Put a proper amount of oil on the wok. When the oil is 80% hot, add curry blocks and stir fry for 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 finishing, cover the lid and keep it stuffy for 3-5 minutes, and the taste will be better. 5. Steamed rice is served on a plate and served with chicken curry.
Indian chicken curry rice
Introduction to recipes
Nutrition supplement station: 22g fat, 33g protein, 52g carbohydrate, 2284 kilocalories (546 kilocalories).
material
Chicken breast 400g (diced), onion 1 piece (chopped), garlic 1 piece (chopped), 2 tablespoons curry powder (30g), 2 bananas, 200g rice, 500ml chicken soup, 4 teaspoons olive oil (20ml) and salt1piece.
method of work
1, banana peeled, cut in half, and then cut into 8cm long sections.
2. Heat the olive oil 10ml in the pot on medium heat. After heating, put the chopped onion, chopped garlic and curry powder in the pot and stir-fry for 3 minutes, then add the rice and continue to stir-fry for 5 minutes.
3. Pour the chicken soup into the pot, turn to low heat, cover and cook the rice (about 15 minutes).
4. Heat the olive oil 10ml in the pot on medium heat, and stir-fry the diced chicken in the pot 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.
Tips
Mango or pineapple can be used instead of banana to make this dish.