Curry Chicken Rice

Wash the various ingredients mentioned in the raw materials and set aside

Wash the rice clean;

Place the washed rice into the rice cooker and simmer until cooked

Cut the onion (a small part into strips for cooking in the pot) and carrot into small pieces and set aside;

Chop the chicken breast into cubes, mix with salt, black pepper, rice wine, and water starch, marinate for 10 minutes, and set aside

Add oil to the wok, stir-fry the carrots and set aside;

Add oil to the wok, first put the striped onions into the pan and saute until fragrant, then add the marinated chicken breasts, stir-fry until cooked, take out and set aside;

Pour a little oil into the pot, add onion pieces and fry for a while;

Then add the stir-fried carrots and chicken breast and stir-fry briefly;

Then add an appropriate amount of water to the ingredients (please determine the amount of water based on the amount of ingredients);

Add 2-3 pieces of curry paste (amount according to personal taste);

Cover the pot and simmer for a while;

Open the lid and check that the sauce is almost gone, then turn off the heat and serve.

Overview

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Ingredients

Steps