Chicken Curry with Rice

Name: Chicken Curry with Rice
Ingredients: 800 ml água; 4 cups arroz cozido; 400 g cebola; 100 g cenoura; 4 Chicken Cutlets; 4 cols. fukujinzuke; 0.5 packet House Vermont Curry (Mild); 1 col. óleo; 250 g potato

Caril Fritar na frigideira Ferver ou cozinhar em fogo brando Prato principal

Fonte: japan.recipetineats.com

Adicionada por GoldenPestle14

Chicken Curry with Rice Imagem de capa gerada por IA

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Esta receita é mostrada em tradução. Idioma original: English.

Ingredientes

água 800 ml
arroz cozido 4 cups
cebola 400 g
cenoura 100 g
Chicken Cutlets 4
fukujinzuke 4 cols.
House Vermont Curry (Mild) 0.5 packet
óleo 1 col.
potato 250 g

Sauté

until the onion becomes translucent and edges start getting slightly burnt

⏱️ 3 min

Stir

until the surface of the vegetables starts getting cooked

⏱️ 2 min

Add

Boil

until the vegetables are nearly cooked through

⏱️ 7 min

Add

break the curry roux cake into small blocks and stir gently to blend

Cook

on low heat with lid, until the curry roux is completely dissolved, stirring occasionally

⏱️ 10 min

Adjust consistency

should be like béchamel sauce, add water if too thick or cook without lid if too thin

Plate

place rice on one side of plate, lean chicken cutlets on rice, pour curry next to chicken, put fukujinzuke on the side

boiling mixture

cenoura

100 g

chicken curry dish

finished curry

House Vermont Curry (Mild)

0.5 packet

mixed vegetables

cebola

400 g

potato

250 g

sauteed onion

água

800 ml

óleo

1 col.

Heat

⏱️ 2 min

arroz cozido

4 cups

Chicken Cutlets

fukujinzuke

4 cols.

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