Curry Chicken
1.
Wash the whole chicken legs.
2.
Remove the bones of the whole chicken legs, cut into pieces, add the cooking wine, stir evenly and marinate for 10 minutes.
3.
Peel and wash carrots and potatoes. Wash the onions.
4.
Cut carrots and potatoes into hob pieces.
5.
Cut the onion into pieces.
6.
Heat the pot, add a little oil, and stir the chicken pieces into the pot. Stir down over low heat, stir-fry chicken fat and serve.
7.
Use the remaining oil, add the potatoes to the pot and pass the oil.
8.
Put the carrots in the pot and oil them together.
9.
Raise the frying pan again, add a small amount of onions into the pan and fry, the onions fry the aroma, add curry powder and fry.
10.
Stir-fry until the curry powder is sticky, and stir-fry the carrots and potatoes.
11.
The chicken nuggets are fried in the pan.
12.
Stir-fry evenly, add appropriate amount of water, and burn in the pot. Bring to a boil on a high fire, and change the fire to a slow cook. Stir fry in due course. When the ingredients are cooked to 8 or 9 minutes, add salt and fry.
13.
Fry the onions in the pan.
14.
After harvesting the juice, turn off the heat and serve.
Tips:
1. Add side dishes according to personal preference.
2. The cooking time is based on the cooked ingredients.
