Curry Chicken
1.
Peel and wash the onions, carrots, and potatoes.
2.
After the chicken is cut into pieces, add cornstarch, soy sauce, cooking wine, and salt it for 10 minutes or longer.
3.
Cut potatoes and carrots into small pieces.
4.
Dice the onion and divide the overlapping part into small pieces as much as possible.
5.
I use rapeseed oil to get the oil in a hot pot. It has a great raw flavor. Generally, you need to burn it until the oil smokes to get the flavor off. After the oil is boiled and smoked, turn off the heat and blow it a bit to prevent the oil from getting too hot (you can also turn off the heat to cool down). Pour the ginger and garlic and stir fry until fragrant, then remove the ginger and garlic and throw it away, so as not to eat the curry chicken.
6.
Pour the chicken breasts (I used chicken breasts to be lazy, it should be better to taste) and fry until the color changes, then pour the onions and sauté fragrant, add carrots and potatoes, and stir-fry for 2,3 minutes.
7.
Add water to the ingredients, cover the pot, turn off the heat and simmer for 10 minutes after the water is boiled.
8.
After 10 minutes, turn off the heat, add the curry, stir until the curry is melted and mix well, then cover the pot and simmer for about 5 minutes. OK, get the pan and serve!
Tips:
Do not add too little water (not too much, of course). If you don’t add more ingredients, it will be very dry if you add curry. Children eat it, but don't dare to make it too spicy (though I don't think it is very spicy). When buying curry, I choose medium spicy.
