Curry Chicken Rice/咖哩雞飯

Ingredients:
Marinade:
1.5 lb Skin – on boneless chicken thighs
1 tbsp Flour
1 tsp Salt
¼ tsp Pepper

1tbsp Coconut oil(or cooking oil)
200g Carrot
450g Potato
1 Grated apple
500g Onion
20g Grated ginger
20g Grated garlic
1 tbsp Butter
1400ml Water
1tbsp Ketchup
1tbsp Curry powder
1tsp Turmeric
½tsp Salt
1tsp Sugar
1tbsp Cocoa powder
1 Box Vermont Curry(230g)

Instructions:
1. Chop carrot, potato, onion, and garlic.
2. Grated apple, ginger.
3. Heat coconut oil. Fry chicken till both sides turn a brown color. Remove from the pot and set aside.
4. Medium heat and fry onion till the color turn brown(about 10 min). Add chicken, ginger, and garlic into the pot. Stir until it is very fragrant.
5. Add grated apple stir about one min then add butter stir it until melt.
6. Add 1400ml water, ketchup, salt, potato, and carrot. Cover the lid and
cook until potato and carrot are tender.
7. Add curry，turmeric powder, Vermont Curry, and cocoa powder. Stir evenly.

Music Source: Artist: Cheel | Track: Sunday Rain
Instagram: https://www.instagram.com/linglanskitchen/

Do not forget: Like, Share and Subscribe!
--------------------------------------------------------------------------
咖哩雞飯

材料：
醃料：
1.5磅無骨雞大腿上
1湯匙麵粉
1茶匙鹽
¼茶匙胡椒粉

1湯匙椰子油（或食用油）
200克胡蘿蔔
450剋馬鈴薯
1磨碎的蘋果泥
500克洋蔥
20克薑末泥
20克蒜末
1湯匙奶油
1400毫升水
1湯匙番茄醬
1湯匙咖哩粉
1茶匙薑黃
½茶匙鹽
1茶匙糖
1湯匙可可粉
1箱佛蒙特州咖哩塊（230g）

做法：
1.切碎胡蘿蔔，馬鈴薯，洋蔥和大蒜。
2.磨碎的蘋果，姜。
3.加熱椰子油。炒雞肉，直到兩面都變成棕色。從鍋中取出並放在一旁。
4.中火炒洋蔥直到顏色變成褐色（約10分鐘）。將雞肉，生薑和大蒜倒入鍋中。炒香
5.加入磨碎的蘋果攪拌約一分鐘，然後加入黃油攪拌直至融化。
6.加入1400毫升水，番茄醬，鹽，馬鈴薯和胡蘿蔔。蓋上蓋子煮至馬鈴薯和胡蘿蔔
變軟.
7.加入咖哩粉，姜黃粉，佛蒙特咖哩和可可粉。均勻攪拌。

音樂來源：Cheel |曲目：週日雨

IG: https://www.instagram.com/linglanskitchen/

*****請按讚訂閱和分享*****