Chicken breast 1 piece
5 pieces of ginger
A small spoonful each of wine, soy sauce, oil, starch, pepper, allspice and a little salt.
1 egg, cornstarch, breadcrumbs
Carrot, half a carrot.
Curry 2 pieces
How to Make Curry Chicken Fillet Rice
Wash the chicken breasts and cut them into slices, not too thick, then remove the top tendons and pat them lightly with the back of a knife, as far as possible everywhere, in order to make the inside of the chicken fillets without tendons more loose!
Process everything into a bowl.
Add wine, soy sauce, oil, starch, allspice, salt and pepper and mix well, cover with plastic wrap and marinate for 1 hour.
Onions, potatoes, carrots, diced
Then put oil in the pot, when the oil is hot, add onions, sauté, add potatoes, carrots and stir-fry for a while, add water, cover and cook until the potatoes become soft, then add curry (overtime buy curry it will be written on the top is spicy or not spicy, there are also written a few plates of the amount, you can see how to put oh).
Chicken breasts coated in a layer of cornstarch, then egg wash, then breadcrumbs
Put a little more oil in the pan. When the oil is 50 percent hot, add the chicken fillets and fry on low heat until golden brown, remove from the heat and set aside.
Then put rice on the plate, chicken cutlets cut up and put curry on top, and sprinkle black sesame seeds on top to decorate.
A nice curry chicken fillet rice is ready. ……, let’s go!