Chicken Curry Rice Ingredients: Potatoes cut into cubes (smaller), carrots cut into cubes, onions cut into small pieces

Chicken Curry Rice Seasonings: edible oil, salt, curry powder

How to make chicken curry rice:

1. Put more oil in the pot, put the vegetables into the pot and stir-fry with the meat, and add an appropriate amount of salt. When the vegetables are half cooked, add water to cover the vegetables. Cook over high heat until the vegetables are cooked. On low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be based on your own taste), then pour it into the pot and mix well. Continue cooking for 5 minutes. Make the rice separately and serve with vegetables and soup

2. Cut the tight beef into 2cm square pieces, preferably a little fat or with tendons. (Simmer a pot of rice at the same time) At the same time, cut potatoes into small cubes, cut carrots into large pieces, and chop green onions into thick shreds. Put an appropriate amount of oil in the pot, put the beef in and stir-fry over medium heat, take it out when you see the edges are burnt. Use the remaining oil to fry the carrots and green onions, add the beef, and add water until the water is about the same level as the vegetables.

3. Boil the soup containing beef, green onions and carrots over high heat until it boils. Turn off the heat and let it sit for 15 minutes. Then add the curry cubes and wait until it is completely dissolved (about 10 minutes) before adding the potatoes.

4. Cook over low heat (about 15 minutes), stirring while cooking, and eat when the potatoes are cooked.

Tips for chicken curry rice: Curry is a seasoning with a pungent smell. Students with weak stomachs must be careful when eating; in addition, the rice should not be too watery and should not be hard.

Yam Chicken Curry Rice

Yam is a good ingredient that can enhance immunity, is low in calories and highly nutritious. It is also relatively durable, so you always have some at home. Changing the potatoes that are usually added to curry rice to yams gives the rich curry a refreshing feeling~

Ingredients:

1 section of yam, 2 chicken legs , 1 carrot, 1/2 onion, 1 small plate of quick-frozen peas, 2 tablespoons of cooking oil, 4 small pieces of curry cubes, and appropriate amount of white rice.

Method:

1. Preparation: Peel the yam and cut into small pieces, remove the bones from the chicken legs and cut into pieces, cut the carrots into small pieces, shred the onions, and chop the curry cubes;

2. Take a wok, put oil in the pot and sauté the onions until fragrant;

3. Add the chicken pieces and stir-fry until the chicken turns white;

4. Add the yam and carrots cut into small pieces into the pot and stir-fry;

5. Add 1 large cup of water and bring to a boil;

6. Cover and cook over medium heat for 10 seconds About minutes;

7. Finally, add the chopped curry cubes and quick-frozen cooked peas;

8. Cook over low heat for about 5 minutes.

Supplement:

The delicious curry sauce should be as thin and moderate as possible. If it is too thin, heat it for a while at the end. If it feels too thick, you can add some water to adjust it. .