Mushroom and Chicken Curry Rice
After a busy day, what is the most comforting quick dish? Of course, it's curry rice! Softly stewed potatoes and carrots paired with juicy and tender chicken, the rich curry bubbling in the pot is the most comforting. House Vermont Curry is my favorite curry, with its rich sauce and dynamic taste. One block is enough to quickly cook a large pot to share with many people. When served on a plate, the naturally delicious mushroom and chicken curry rice is loved by the whole family!
Ingredients
Steps
Prepare all the ingredients: slice the onion, peel and dice the carrot and potato, and cut the chicken into pieces.
Heat oil in a pot, add the onions, and sauté until translucent.
Add the chicken pieces and stir-fry.
Cook until the chicken turns white.
Add the carrots and stir-fry evenly.
Add the potatoes and stir-fry evenly.
Add the mushrooms and stir-fry until slightly softened.
Pour in 400ml of water, cover, and simmer until the ingredients are tender.
Remember to skim off any foam during cooking.
Once the ingredients are cooked, turn off the heat.
Break one full box of House Vermont Curry into pieces and add it to the pot. The medium spice version is used here.
Keep the heat off and gently stir until the curry is fully dissolved.
Turn the heat back on and cook until the sauce bubbles and thickens. The aroma of curry will fill the kitchen!
Plate the cooked rice.
Pour two large spoonfuls of the thick curry sauce over the hot rice and enjoy! Guaranteed happiness up up!