Coconut Curry Chicken Rice

First, let's handle the side ingredients: peel the carrots, potatoes, and onions, and cut them into small pieces.

Debone the chicken leg but keep the skin, cut it into pieces, soak it in water thoroughly and then squeeze out the water. Use large drumsticks, not chicken breast, as the texture is very different.

Heat oil in a pan, add the onion and stir-fry until fragrant, then add the chicken pieces and stir-fry until they change color.

Add the potato chunks and carrot chunks and stir-fry evenly, then add enough water to be level with the ingredients. After it comes to a boil, reduce to medium-low heat and simmer for 15 minutes.

Add the curry and turn the heat to high. With the ingredients in the recipe, adding half a box of curry seasoning is just right; there is no need to add extra salt or other seasonings. Keep stirring until the curry blocks are melted.

Add half a can of coconut milk, stir-fry evenly, and simmer on high heat until the sauce thickens.

Simmer the curry sauce until it thickens.

Paired with a bowl of rice, it makes an extremely satisfying meal. Curry rice made this way is just as flavorful and tasty as what you get in restaurants. Highly recommended for curry lovers to give it a try.