"The word “curry” comes from the Tamil language, which means “many spices cooked together”, and it is said that the homeland of curry is in India.
The curry is so easy to make that it’s a stress-free meal for any kitchen whiz.
Easy to follow and zero failures.
light soy sauce
[Zero Failure, Easy to Follow] How to Make Curry Rice
Potatoes and carrots cut into small pieces and reserved
Dice onion into small pieces and dice garlic.
Chicken breasts cut into small pieces add ginger garlic foam, white onion, soy sauce, wine and light soy sauce and marinate for 15 minutes
Marinated chicken breasts
Heat the oil in a cold pan, add the chicken breast and garlic, fry well.
Stir-fry the chicken breasts until browned.
Stir-fry the chicken breast in oil without pouring, then heat and stir-fry the onions, potatoes and carrots.
Sauté until the onions are soft and the potatoes are slightly softened Pour in just enough water to cover the ingredients and cook until the water boils and the potatoes and carrots are soft
Turn the heat to minimum and melt the curry cubes.
Slowly simmer the curry on low heat.
When the curry thickens, pour in a little milk (the milk is added to make the sauce thicker and sweeter)
When the potatoes and carrots are simmering until very soft, add a slice of dried mango (dried mangoes cut into small strips) and simmer for a few more minutes and serve!
The curry is simmered, the plate is filled with rice, pour curry on top, delicious curry rice is ready!