Curry ChickenRice



Ingredients:Chicken thighs, Chinese yamCarrot，Potato，Green peas，Onion, Curry paste



Steps:

1. Cut the chicken thighs into pieces, marinate with a little cooking wine.

2. Peel and wash the potato and carrot, then cut them into chunks.Peel and wash the onion, cutting one part into big chunks and the other into small pieces.3. Heat a pot with a small amount of oil. Once heated, fry the chicken pieces until their skin is slightly golden.Add the chopped onions and stir-fry until fragrant.

4. Add the carrots and potatoes, stirring them briefly.5. Pour in enough water to cover all the ingredients by a little bit.

Simmer over high heat until boiling.

Switch to medium-low heat and cook for about 10 minutes.LargeFire startsBoil, then switch to low-medium heat and cook for another 10 minutes.

6. Add the green peas and cook until they are almost done before adding the big onion chunks and cooking briefly.

7. Turn off the heat or reduce the fire to minimum, add the curry paste, and stir until it is completely melted with a spatula.



8. Return to high heat and thicken the sauce to your preferred consistency.



I still enjoy eating curry mixed with rice the most...It's so fragrant...