Curry Chicken Cutlet Rice

Overview

The crispiness of the chicken steak and the aroma of the curry are mixed together to create a delicious taste.

Cut the muscles into small pieces and season with salt, cooking wine, ginger and garlic.
Use a wall breaker to beat the muscles into a paste, and the seasonings inside are also stirred evenly.
Spread the chicken puree into a piece on the chopping board, smear with egg wash and sprinkle with bread crumbs.
Fry in oil pan until cooked, cut into small pieces and set aside.
Cut the vegetables into small dices and set aside.
Put a little oil in the pot and stir-fry the vegetables.
Add boiling water and stir in the two pieces of curry to melt.
Place the rice on the plate, place the cut chicken cutlets on top of the rice, and pour the freshly made curry sauce over the chicken cutlets.
If you like more soup, pour more curry and drizzle the curry juice according to your personal taste. Crispy and fragrant curry chicken chop rice.