Curry Chicken Rice

Overview

My child likes the curry flavor, so to take care of him, I replaced the chicken legs with chicken breasts without any bones. Under the dim warm light of the kitchen range hood, the color of the curry is no longer visible. I add a little more from time to time, and just like that, the flavor is super strong. I still haven't figured out how to use the photography light, and the images I'm shooting are all bluish. My colleague suggested that I change the light tube to a warm light. I think I'll give it a try next time.

Tags

• hot dishes
• chicken breast
• garlic
• olive oil
• onions
• potatoes
• rice
• stock essence
• curry powder
• milk
• salt

Ingredients

Steps

1. 1 Prepare milk, curry powder, diced chicken breast, onions, potatoes and other ingredients.

   

2. 2 Crush the garlic into pieces and cut the onions and potatoes into cubes.

   

3. 3 Put appropriate amount of olive oil in the pot, add minced garlic and saute until fragrant.

   

4. 4 Add curry powder and stir-fry until fragrant.

   

5. 5 Add egg and meat and stir-fry until white.

   

6. 6 Add onions and saute until fragrant.

   

7. 7 Add potatoes and stir-fry.

   

8. 8 Add salt, milk and stock essence and bring to a boil over high heat, then reduce to medium-low heat.

   

9. 9 About 30 minutes, when the soup is soft and the vegetables are soft, turn off the heat.

   

10. 10 Place the rice in a bowl and turn it over onto a plate.

    

11. 11 Add curry soup and serve.