Ingredients ?

Japanese curry block two cloves - three cloves

potato

green pepper

chicken cutlet (bought ready processed)

onion a small

chicken breast

chicken meat

Chicken cutlet curry rice practice ?

Potatoes hobnail cut into small pieces, into the pot has been cooking (more time-saving, potatoes easier to taste and rotten)

boiled potatoes, chicken breast cut into cubes and marinade (cornstarch, salt, egg whites), peppers cut into small pieces, onion cut into small dices

Pan in the oil, sautéing onions fried a little onion flavor out of the potatoes added to the boiled small pieces of potatoes, stir-fry a little

Add water, a little more than the potatoes

Pot add curry, stir until all melted, cover and cook over high heat

Take another pot to fry green peppers and diced chicken, chicken does not need to be fully cooked, all the whites added to the curry pot (to maintain the tender taste of diced chicken)

Sautéed chicken cutlets, both sides fried until golden

Curry cook until thickened (potatoes boiled), simmer for five minutes

Serve rice and cook until the potatoes are cooked, and then add water.

Serve the rice on a plate, put the fried chicken fillet on the side and pour the curry over it