Chicken curry and rice
I was hungry, so I thought about what to eat for lunch, so I should use the leftoversThat's how this dish was made
1 serving
Within 30 minutes
μμμΌμ
- Ingredients
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commercial chicken4piece
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onion1/2ea
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Potato1ea
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Curry30g
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Water300ml
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leek1handful
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olive oil
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leek
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- Cooking Steps
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STEP 1/7Please prepare the ingredients first.
Potatoes that have sprouted or turned blue are poisonous, so scoop them out boldly. Peel the onions and use about 1/5 of the carrots.
Cut them into bite-sized pieces, wash the chives in cold water, and cut them properly because they will kill your breath.
Please spread the chicken.
STEP 2/7Add a little olive oil to the heated wok and stir-fry the onions first. If you stir-fry potatoes first, starch comes out, so I stir-fried onions first. If you want to use carrots, add them now.
STEP 3/7If the onion is slightly transparent, add the potatoes.
I don't season it separately The curry powder is seasoned
STEP 4/7When potatoes are a little transparent, add water and let stand until all ingredients are cooked.
I set the fire to medium
STEP 5/7When it's cooked, I added curry powder and chicken meat
If you don't have enough water, add some water
STEP 6/7Stir until the chicken is hot, turn off the heat, and add chives
STEP 7/7Stir the chives until they die
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