Assorted Chicken Curry
by Yaxi Zhenxiang
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the chicken and cut into small pieces for later use.
2. Cut potatoes and carrots into damask shapes. Cut tomato in 4 halves. Cut tofu into square shapes. The yuba is macerated and cut into sections.
3. Fry the chicken until half cooked. Tofu and potato ling are slightly fried until the outer layer is golden.
4. Cook in a pot and heat oil, add onions and sauté the aroma.
5. Put down the curry powder and continue to stir fry to get the curry aroma.
6. Add fried chicken nuggets and stir-fry it for a while.
7. Put down the carrot and yuba and stir-fry it for a while.
8. Put down the water to cover the surface of the material, turn off the heat and simmer for 15 minutes after boiling.
9. Let the tofu and potato simmer for another 10 minutes.
10. Finally, put the coconut milk water down to boil and season with chicken powder and salt.
11. The assorted curry chicken is dripping hot.
12. Delicious "Mixed Chicken Curry".
