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1
First, let’s deal with the side dishes. Peel the carrots, potatoes, and onions and cut them into small pieces. -
2
Remove the bones from the chicken legs and leave the skin on, cut into pieces, soak in water to drain the water, use large pistol legs, don’t use chicken breasts, the taste will be very different. -
3
Heat oil in a pan, add onions and stir-fry until fragrant. Add chicken pieces and stir-fry until they change color. -
4
Add potato cubes and carrot cubes and stir-fry evenly. Add water to the level of the ingredients. After boiling, turn to medium-low heat and simmer for 15 minutes. -
5
Add curry, turn up the heat, add half a box of curry seasoning to the recipe ingredients and the taste is just right, no need to add additional salt or other seasonings, stir-fry until the curry cubes melt. -
6
Add half a box of coconut milk, stir-fry evenly, and reduce the juice over high heat. -
7
Reduce the curry soup to a thick consistency. -
8
Paired with a bowl of rice, it is a super satisfying meal. The curry rice made this way is not inferior to the texture and taste of the restaurant. It is highly recommended for curry lovers to give it a try.