Curry Chicken Leg Rice

Overview

Simple and easy to make

Tags

• staple food
• home cooking
• chicken thigh
• good waiter baimondo curry
• onions
• peas
• potatoes
• rice wine
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 About 300 grams of chicken legs, 300 grams of potatoes, 100 grams of carrots, 100 grams of peas, 200 grams of onion cubes, a little chopped onion, 100 grams of Beimundo Curry

   

2. 2 Chop chicken legs into pieces, cut potatoes, carrots and onions into pieces

   

3. 3 Marinate the chicken legs with a little salt, onion, ginger and rice wine

   

4. 4 Marinate for about ten minutes, pick out the green onions and ginger from the chicken thighs, and prepare to fry

   

5. 5 Heat the pot, add corn oil and heat

   

6. 6 Add marinated chicken legs and stir-fry

   

7. 7 Fry the chicken legs until they change colour, add chopped onions and continue to stir-fry until fragrant

   

8. 8 Continue adding potato cubes, carrot cubes, and peas

   

9. 9 Stir-fry potato cubes, carrot cubes, peas and chicken thighs together

   

10. 10 After stir-frying, add an appropriate amount of water to cover the raw materials

    

11. 11 Add water and bring to a boil over medium heat. Cook potatoes, carrots and peas until soft. Add onions and bring to a boil over high heat

    

12. 12 After boiling, turn down the heat, break the curry cubes into pieces and put them into the pot. Melt the curry over low heat

    

13. 13 When the curry is completely melted, turn on high heat to reduce the soup. When the consistency reaches your favorite, you can plate it. Note that you should stir-fry continuously during the soup reduction process to avoid burning the pot

    

14. 14 Shape the steamed rice into a rice bowl and place it upside down on a plate

    

15. 15 Plate the curry chicken legs that have collected the soup and garnish with blanched broccoli. The delicious curry chicken legs rice is ready