Recipe: Simple curry chicken leg rice

Home Cooking Recipe: Simple curry chicken leg rice


It's easy because I cooked it with curry cream, and it's a long way from Ke's four-grade curry. . . But the victory is quick to solve the problem.



  1. Chicken legs, bones, chunks, salt, starch, pepper, oyster sauce, cooking wine, soy sauce, marinated

  2. Potatoes, onions, green peppers, and carrots are cut into pieces, and some onions are chopped.

  3. Pour the oil in the pan and fry the potatoes and carrots to the edges and leave them yellow.

  4. Put the butter in the pan, sauté the onion and sauté the sauté.

  5. Go in the vegetable block and stir fry, add water. At least half of the contents of the pot (more than ok, soup, noodles are delicious)

  6. Put the curry paste in and cook it. When the ingredients are cooked, pour a little milk (or coconut milk) to taste.

  7. According to your own taste, you can add some salt or other seasonings.

  8. The soup is thick and viscous, and it can be covered on white rice. By the way, it’s better to scald a few vegetables by the way.


No milk or coconut milk can be saved.

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