Curry Chicken Rice
Overview
Curry originated in India. The word curry comes from Tamil and means many spices cooked together. According to Indian folklore, curry was created by Buddha Sakyamuni. Because the spiciness and aroma of curry can help cover up the fishy smell of mutton, it is used to help Indians who do not eat pork and beef. In the early days, India was ruled by the Monshur Empire established by the Mongols, during which the dietary habits brought from Persia (today's Iran) continue to this day.
Tags
Ingredients
Steps
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First, simmer the rice, wash a raw egg and put it in the rice cooker. The rice is cooked and the eggs are steamed. Cut potatoes and carrots into small cubes and set aside.
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Serve chicken breasts without bones and cut into small pieces.
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Cut into small pieces, don't cut them too big, small bits will taste better.
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Boil water in a pot. When the water boils, blanch the chicken. There will be a lot of dirty foam and the chicken will turn white. Take it out. Rinse away the scum with water
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Pour in the oil, heat the oil, add the potatoes, carrots and chicken and stir-fry, add a spoonful of soy sauce and a little salt, don't add too much salt, the curry cube itself is salty.
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Stir-fry until browned and pour water until the potatoes are covered with water. Add half of the chopped onion inside. Simmer over medium heat for about 10 minutes.
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Then add the curry cubes and simmer until the soup is thick. Stir-fry to prevent the potatoes from sticking to the pan. Taste the potatoes until they are soft and tender. There will be a little thick soup left before serving.
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Serve the rice in a small bowl, press it firmly, transfer it to a plate, and serve the dishes next to it. Cut an egg into pieces and garnish it. Take the eggs out of the rice cooker and soak them in cold water for 10 seconds. It will be especially easy to peel. Delicious chicken curry rice is done!
