I – INGREDIENTS

Rice 2 go

Chicken thigh 1-2 pieces (400g) with (1 tsp salt and 2 tsp curry powder)

Red bell pepper 2 pieces (100g)

Tomato 1 piece (200g)

Garlic 2 pieces

Ginger (Large) 1 piece

Three Red pepper

Grain black pepper 1 tsp

Three Bay leaf

Curry powder 1 tbsp + 2/3

salt 1 tsp

oil

II – DIRECTIONS

Wash the rice, raise it in a colander, and drain it.

Cut chicken into bite-sized pieces and sprinkle with salt and curry powder.

Cut the red peppers in half lengthwise to remove the seeds and seeds, and cut into 5-6mm wide diagonal cuts. Tomatoes should be peeled and chopped. Grate garlic and ginger. Red pepper excludes seeds.

Heat 1 tablespoon oil in a frying pan, add the chicken from (2), bake it until the surface hardens, and take it out. Then add 2 tablespoons of oil to a frying pan, stir fry garlic, ginger, red pepper, black pepper and bay leaf to give aroma.

Add red bell pepper to (4) and stir, add curry powder and stir until fragrant, and add tomato and stir until crumbled.

Add rice from (1) and stir-fry, add 2 cups of water and salt and mix. Put chicken (4) on top and cover with a lid. When it boils, turn it to low heat and simmer for 15 minutes. Remove the lid and remove any remaining water. When eating, add Garam Masala or Red Pepper as you like.

Notes:

The chicken should be sprinkled thoroughly with the seasoning.

Bake only the surface of the chicken and remove it (leave the oil).

It is also important to use a lot of oil to bring out the spice aroma.

Choose ripe tomatoes.

The boiled bitter meat removes water, but you can eat it as a risotto.

When eating, it’s better to use Garam Masala or Red Pepper because it’s crisp and delicious.

Don’t forget to add a refreshing salad.

Done!, You Will get a Delicious Chicken Biryani Like This