Ingredients : 2 chicken thighs (pipa thighs) 2 small pieces of curry 1 large bowl of white rice 40 grams of mozzarella salt ? tsp black pepper ? tsp Italian herb ? tsp coconut milk 200 ml olive oil 2 tablespoons of garlic 4 or 5 cloves of paprika ? tsp

Methods :

1 chicken thighs boned and cut into small pieces, add salt, black pepper, paprika and herb marinade for a moment, garlic, minced, curry chopped, hot, hot! Chop garlic and curry. Heat a non-stick frying pan, the hotter the better! Fry the chicken thighs, skin side first. Fry until crispy, out of oil and then fry the other side, remember not to fry too long, half-cooked is good, too old is not good!

2 In a separate pot, heat the olive oil, turn down the heat, add the minced garlic and curry, add the coconut milk little by little, and cook it into a thicker curry sauce! Add the half-cooked chicken thighs and stir-fry to coat them with the curry sauce.

3 tinfoil wrapped sunken baking dish, loaded with rice, rubbed with a layer of mozzarella, I like to use a whole piece of their own rub, there are mozzarella crumbled can also

4 Pour into the curry chicken pieces, and rub a layer of mozzarella, you can be a little bit more

5 Oven on the top layer of 180 degrees, 5 minutes, the cheese dissolved on the can!