Chicken curry with rice and vegetables

Chicken curry with rice and vegetables

Ingredients

• Chicken thighs 6 pieces
• Long grain rice 150 g
• Onions2 pieces
• Carrots 1 piece
• Garlic 2 cloves
• Vegetable oil30 ml
• Turmeric 2 teaspoons
• Fresh ginger 1 teaspoon
• Carnation pinch
• Salt to taste
• Ground black pepper to taste

Directions

1. Pour vegetable oil into a wok and set over low heat. We remove the bone from the chicken thighs, cut into small pieces and fry on both sides. Put the finished meat from the pan onto the Lotus Blossom wire rack to drain off excess fat.
2. In the same oil in a wok pan, fry the onions, garlic, ginger, carrots.
3. When the vegetables are ready, add the chicken thighs and rice.
4. Fill the finished ingredients with water so that it covers the rice.
5. Add spices, cover the pan with a lid.
6. We cook for 20 minutes.
7. Transfer to plates and serve immediately!