Chicken leg curry rice is simple and quick to fail, family members like to eat, very suitable for office workers.
The prepared ingredients are washed and peeled, and the chicken legs are thawed.
Remove the thawed leg. Don't throw away the bones, pick up the stew, haha! I’m going to have a good time.
Place the chopped leg into a container, add a bit of cooking wine, and grab a salt and a small spoonful of starch.
Cut the potatoes, carrots and onions into small pieces for use. (You can also put some green peppers)
The pot is boiled in boiling water. After the water is opened, the chicken leg meat is poured into it, and the chopsticks are used to disperse. When the meat color is white, the colander can be used for spare.
Pour the oil into the non-stick pan, stir fry the potatoes, carrots and onions together, add 450ml of water, boil over high heat and cook for about 10 minutes. (New potatoes are well cooked), pour the chicken legs Meat and chopped curry pieces, stir fry evenly, simmer for about 3 minutes.
The curry becomes thick and can be cooked.
Pour the cooked curry on the rice, you can enjoy it, haha! Open and eat
If you have a light taste, you can leave 1~2 small pieces of curry, and all the heavy tastes can be put in.