1. Debone the chicken thighs and cut the chicken thighs into pieces.
2. Boil the chicken nuggets to remove blood foam and meat.
3. Half an onion, a carrot, and a large potato.
4. Cut onions, carrots, potatoes, and green peppers into pieces.
5. Heat the pan with cold oil, add the sliced ginger, add the chicken nuggets and stir fry after the aroma is fragrant, add a little cooking wine and light soy sauce, stir fry until the chicken color changes.
6. Stir-fry the chicken pieces for two minutes, then add the vegetable pieces (don't put the onion and green pepper pieces), add a carton of milk, add a little salt, stir fry, and simmer for two minutes.
7. Add the curry cubes and simmer for 10 minutes, turning frequently to avoid sticking to the pan.
8. Add onions and green peppers, stir fry for two minutes, and remove.
9. Serve on a plate, top with rice, and top with broccoli.
Tips:Choosing boneless chicken thigh meat as the raw material for curry chicken will add a lot to the taste and texture!
