Eating from the column is king.

Since this convenient lump curry, it has become easier to cook curry rice at home! But there are some tips to make delicious curry chicken leg rice! First of all, chicken leg meat is more suitable for curry chicken rice than chicken breast meat, and the taste is more tender. Secondly, I will dice the chicken leg, marinate it for 10 minutes in advance, and then stir-fry it until it is raw, so that it is not easy to get old when cooking. Then add a spoonful of curry powder in the frying process, and stir-fry the raw materials, which is more delicious. With these three tips, you can easily make a fragrant and tender curry chicken leg rice that your family will praise!

Details of ingredients

Chicken leg 300g

Potatoes 150g

Carrots 150g

Onion 100g

Pea 20g

Appropriate amount of curry blocks

Appropriate amount of curry powder

Proper amount of cooking wine

Appropriate amount of starch

Appropriate amount of water

Appropriate amount of pepper

Steps of curry chicken leg rice

1. Boned chicken leg and cut into small pieces.

2. Cut the onion into pieces; Cut potatoes and carrots into hob blocks.

3. Add cooking wine, pepper, a spoonful of starch and a little water to the chicken pieces, grab them evenly and marinate for 5- 10 minutes.

4. Cool the oil in a hot pan and stir-fry the diced chicken until it changes color, and serve it out.

5. Leave a little base oil in the pot and fry the onion until fragrant.

6. Add potatoes and carrots, stir fry for a few minutes, then add diced chicken, and then add 1 teaspoon curry powder.

7. low heat, stir-fry until fragrant, add enough water, and stew over medium heat until the potatoes are soft.

8. After turning off the fire, add a proper amount of massive curry (I added 4 small pieces) and stir until it is completely melted.

9. Turn on low heat again, cook for 5- 10 minutes, and finally add peas. Pay attention to stirring, so as not to paste the bottom. Pour it on hot rice and start beautifully!