Coconut flavor curry chicken rice

2024-05-28 15:00:15 259

Curry rice is no longer unfamiliar in modern homes. When I was young, there was no curry on the dining table at home. Later, curry rice appeared in restaurants because of its unique flavor. Some people loved it crazily, while others couldn't accept it at all. I am considered neutral. I enjoy eating curry, but I can't go to the point of being crazy about it. Occasionally, I don't know what to eat and think of it. It's also great to make a meal. Later, the curry seasoning began to appear, and constantly improved. Now the curry rice made at home with curry seasoning is no different from that in the restaurant, so I doubt whether anyone has ordered takeaway... I made chicken curry rice by chance, because the beef is not easy to cook, so my curry rice is basically chicken. Simple Kwai, I found that my son especially likes curry. Little people love the taste, and they love it crazily. I will eat it almost the next day. I also trained the skills of curry cooking from then on< br>

Details of ingredients

Chicken legs1 piece
potatoHalf a
onionHalf a
carrotHalf root
Coconut milkHalf box

Technique

difficultySimple
workmanshipother
tasteOriginal flavor
timeTwenty minutes

Steps to make Coconut flavor curry chicken rice

1. First, let's deal with the side dishes, carrots, potatoes, and onions. Peel them off and cut them into small pieces.
2. Remove the bones and skin from the chicken legs, cut them into pieces, soak them in plenty of water to dry them. Use a large handgun leg instead of chicken breast, as the taste can vary greatly.
3. Heat oil in a wok, add onions and stir fry until fragrant. Add chicken chunks and stir fry until color changes.
4. Add potato and carrot chunks and stir fry until evenly mixed. Add water and mix evenly with the ingredients. Bring to a boil and simmer over low heat for 15 minutes.
5. Add curry, turn to high heat, and add half a box of curry seasonings to the recipe. The taste is just right, without the need for additional salt or other seasonings. Stir fry continuously until the curry chunks melt.
6. Add half a box of coconut milk, stir fry evenly, and bring to a boil over high heat.
7. Collect the curry soup until it thickens.
Paired with a bowl of rice, it's a super satisfying meal. The curry rice made in this way is not inferior to the taste and taste of the restaurant at all. We strongly recommend curry lovers to give it a try.