Curry chicken rice is a very traditional delicacy. It is actually a delicacy introduced to our country from overseas, so the preparation of curry chicken rice by us Chinese will seem more complicated. Alien, if you want to make a more traditional curry chicken rice, you need to cook the rice first. Only if the rice tastes good enough can the taste be better. In addition, you should also add an appropriate amount of water to the prepared curry sauce. Mixing evenly is still very important.

How to make very simple curry chicken rice

Method 1

Delicious and delicious curry chicken rice

Delicious and delicious curry chicken rice (17)

1. Add some oil to the pot and stir-fry the lean meat

2. Add vegetables to the pot and stir-fry with the meat. Be careful to add more oil (of course, you don’t have to add too much). , also add appropriate amount of salt (you can also not add it first, and then add salt if it is not salty enough after adding the curry paste)

3. When some vegetables are cooked, add water to the vegetables and cook over low heat

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4. When the vegetables are cooked, bring to a simmer and stir the curry paste with a small amount of cold water (the amount of curry paste used can be based on your own taste), then pour it into the pot and stir. You can add curry paste as you taste.

5. Cook for 5 minutes again.

6. Make the white rice separately and top it with rice and soup

Method 2

1. Cut the tight beef and mutton into 2cm thick pieces. You can also go to the supermarket and buy them cut into pieces. The ones that are a little fatter or have ribs are stronger. (Note: What kind of meat is put in the curry chicken rice depends entirely on personal interests. You can also reduce the size of the steak or put chicken legs, and the ones with bones are better) (Simmer a pot of rice separately)

2. Cut the potatoes Grid (the pieces don't have to be very big), cut the carrots into small round pieces (peel them and make them larger), cut the onions into thick shreds.

3. Put appropriate amount of oil in the pot, put in medium-sized beef and mutton and stir-fry (make sure the water is empty, otherwise it will simmer very badly), take it out when you see the edges are burnt. Down.

4. Use the remaining oil to fry the carrots and onions, add the beef and mutton, and add water until the water is about the same level as the vegetables.

5. Use a large candle to fill the soup with beef, mutton, onions, and carrots and cook it until it boils. Turn off the heat and let it sit for 15 minutes.

6. Then add the curry powder, wait until it is completely dissolved (about 10 minutes), then add the potatoes (appropriate addition of some salad dressing will make it more mellow).

7. Cook over low heat (about 15 minutes), stirring while cooking

8. Eat until the potatoes are cooked. Note: the potatoes must be cooked. In addition, generally speaking No need to put any condiments

Method 3

A piece of fresh beef and mutton

Cut into well-proportioned pieces of meat. Cut the beef and mutton into about 1.5 grams. The cook

Bleach the beef and mutton with tap water, pour in the marinade

Pour in a few drops of water

Don’t pour too much water, press the instructions on the packaging bag Generally speaking, it is best to have time to carry out the rolling process for ten minutes. Then stir the water and marinade and add it to the diced beef, mix evenly, marinate for half an hour, and then Put it in a film bag, pack it, and put it in the refrigerator. It can be used the next afternoon

Prepare some carrots, onions, potatoes and other foods in advance

Give them to them Cut into small dices

Put beef, mutton, potatoes and carrots into the pan and stir-fry. Pour appropriate oil into the hot pan and stir-fry the diced onions until fragrant. Add the marinated diced beef and mutton and stir-fry until cooked through. After finishing

Then add water, as long as the water does not pass through the raw materials

Just collect the juice completely. If there is too much water, stir-fry the sugar with starch and add diced vegetables and appropriate amount. water and simmer for 35 minutes

When the potatoes become loose and desert, and the juice becomes thick, you can eat it with white rice.