Curry chicken rice bowl
Overview
As an office worker, when I feel particularly lazy, I usually have a rice bowl for dinner~ This curry chicken rice bowl is very simple. When the thick curry soup coats the rice and puts it into your mouth, every bite is a great satisfaction. The tiredness of the day disappears immediately. There is rice and vegetables, delicious and carefree!
Tags
Ingredients
Steps
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Cut the potatoes and carrots into cubes and rinse them with water to remove the starch; 2. Soak the dried mushrooms in advance and cut them into small pieces together with the onions; 3. Wash and cut the chicken breast into small pieces and marinate with a little light soy sauce.
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Heat appropriate amount of butter and corn oil in the pot. You can also use only butter or only corn oil, depending on your preference.
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After the oil is hot, add onions and mushrooms and stir-fry until fragrant, then add chicken breast and stir-fry.
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Fry the chicken breast until it changes color, add the potatoes and carrots and continue to fry, add a little dark soy sauce to enhance the color.
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Stir-fry for a minute or two, then add boiling water and simmer over medium-low heat.
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When the potatoes are half-cooked, add the seasoned curry cubes and continue cooking. The curry cubes are already prepared, so no additional seasoning is required!
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After adding the curry cubes, the soup will become thicker and thicker as it cooks, so you need to stir it from time to time to avoid burning the pot. Just cook it until it reaches the consistency you like.
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Once the chicken curry is cooked, pour it over the rice and you're done!
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I was more leisurely that day, so I decorated it with ready-made cucumbers and carrots! Eat it while it's hot, the thick curry soup mixed with rice will make you unable to stop eating!
