27’s Cooking Diary – Coconut Curry Chicken Rice

Overview

I bought coconut milk recently, and suddenly I wanted to eat curry again~ So, I made this coconut curry chicken rice today~ Huhu~~

Ingredients: (I don’t want the best Sichuan peppercorns, because I didn’t know what I was thinking at the time, so I habitually added Sichuan peppercorns...)
Wash the chicken, cut into small pieces, blanch in boiling water.
Heat the oil in the pan, add the garlic and onion and sauté until fragrant.
After the aroma comes out, add the drained chicken and stir-fry evenly.
After the chicken is slightly browned, add the sweet potatoes, carrots, and potatoes and continue to stir-fry.
After the aroma of all ingredients comes out, add appropriate amount of water.
Add another two tablespoons of coconut milk and stir-fry evenly.
Add the curry and stir-fry evenly. After boiling, cover the lid and simmer over medium-low heat for about half an hour until all the ingredients inside are stewed. During the simmering period, be sure to turn it from time to time to avoid sticking to the pot.
After simmering, taste the salt first and add the appropriate amount of salt and MSG according to your taste. Scoop a bowl of white rice and top it with an appropriate amount of curry chicken~ The fragrant curry chicken rice is ready~
Okay~ I wish everyone good appetite~ See you next time~~