Recipe of Perfect Easy Curry Chicken Rice
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Easy Curry Chicken Rice is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Easy Curry Chicken Rice is something which I have loved my whole life. They’re fine and they look fantastic.
Many issues can roughly affect the taste quality of Easy Curry Chicken Rice, ranging from the type of elements, then the choice of recent substances, to the best way to make and serve it. Don’t fear about getting ready delicious Easy Curry Chicken Rice at dwelling, because as long as you understand the tips, this dish can be a particular deal with.
The number of servings that can be served to make Easy Curry Chicken Rice is 2-3 servings. So make sure that this portion is sufficient to serve for your self and the one that you love household.
Oh yes, simply to add, the time wanted to cook Easy Curry Chicken Rice is estimated to be round 30min.
So, this time, let’s strive it, let’s fluctuate Easy Curry Chicken Rice ourselves at home. Staying with simple components, this dish can present advantages in helping to keep up the health of our our bodies. You can also make Easy Curry Chicken Rice using 15 material kind and 6 manufacturing steps. This is the best way to make the dish.
A classic Japanese homemade dish, Different from Indian curry, Japanese curry is sweeter and easy to cook
Components and spices that need to be Take to make Easy Curry Chicken Rice:
- 4 chicken legs
- 3 medium potatoes
- half onion
- rice
- half box Japanese curry cube or 1 bag Korean curry （can find them in Asian supermarkets）
- seasoned seaweed and white sesame（also in Asian supermarket）
- 2 spoon butter
- 200 ml milk or stock or coconut milk
- 1 spoon minced garlic
- some crushed black pepper
- any frozen vegetable
- 2 spoons soy sauce
- 1 spoon honey
- 1 spoon salt
- 2 spoon cooking wine
Instructions to make to make Easy Curry Chicken Rice
- Chicken leg (whether remain bone depends on your preference) cut into small pieces, use 2 spoons cooking wine, 2 spoons light soya sauce,1 spoon salt, honey, and black pepper to marinate chicken for 15min
- Peel and chop potatoes into small pieces, soak them in water to remove the starch
- Melt butter in the pot, add chicken, chopped oinion and minced garlic, stir fry until the chicken skin become golden
- Add froeazn vegatable and potatoes, stir fry for 3min, add stock (or milk)and water cover the chicken
- Add curry cubes or Korean curry pack, stir it until melt, then cover the lid, stew for 10min until potatoes become soft
- Add the seaweed and sesame in the top of cooked rice,scoop some curry beside the rice
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