It seems that the process is a bit complicated, it is actually very easy~
Prepare the ingredients, basil leaves and rosemary, all dry, baked shops are generally sold.
Bone the chicken legs, the chicken skin remains intact, diced
Put the chopped chicken in a bowl, a little salt, black pepper, basil, rosemary, and half a spoon of chili. Stir well and marinate for a while. Pay attention to salt too much
Sauce in the process of pickling
Chop the curry cubes, chop the garlic, and chop it
Pouring oil in the pot
After sauteing the garlic, the curry is also put into the saute
Then pour in the coconut milk. Every time you fall down, when the coconut juice is fully blended with the curry, pour it again until you feel that the sauce is enough. I poured all the cans in, and I didn't think too much. Because the water evaporates while stirring, the sauce becomes thicker and thicker.
Take another pot, do not put oil, fry the chicken leg. First fry the side of the skin, so that the pot will be oily. Cool noodles to golden
Put the fried chicken nuggets in the curry sauce and simmer for 3 minutes.
Spread the rice into the baking tray
Chop the chicken in the chicken curry. Pour the remaining curry sauce on the rice
Spread a layer of mozzarella cheese, then place the chicken pieces on the sauce covered with cheese, then lay a layer of cheese
Put the baking tray in the oven, 180 degrees, bake for 8-10 minutes
I also put a potato. Cut the potatoes into small dices, first pass the oil (but also the oil is directly put into the curry sauce to cook) I think the oil is more delicious ~. I also put a layer of sweet corn kernels (canned) on the chicken pieces for a better taste and more balanced nutrition.