Curry Chicken

Name: Curry Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Chicken nuggets; 1 piece small potato; 1/3 onion; 1 carrot; 1 green pepper; 7g butter; 1 tablespoon Yellow curry powder; Some ginger; 1/3 teaspoon salt; Some Minced garlic

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The curry chicken that I have been thinking about has a carrot specially reserved, as if carrots and potatoes are standard with curry.
Refer to the previous method of curry beef. I used a pressure cooker, because it can quickly soften the chicken and save time. No matter what the milk coconut milk or something, because the steam from the pressure cooker will enter the bowl and bring a lot of moisture. I don’t want to spend time collecting water in the later stage. It is better to omit all the liquid ingredients. Potatoes can easily become soft and rotten, while carrots have a much firmer skin. So don't roll the potatoes in the pressure cooker. The same goes for onions and green peppers. Regarding green peppers, the most important point is that it is best to keep that green pepper. But after rolling in the pot for a long time, the green pepper will turn yellow and soft, so it is the last one to appear.
The effect is very good. Red, red, green and green are dotted in the curry yellow, and the taste is also good. It might be better if it can be more milky. "

Curry Chicken

1. Ingredients: 150g chicken pieces, 1 small potato, 1/3 onion, 1 carrot, 1 green pepper, 7g butter, 1 tablespoon of yellow curry powder, appropriate amount of minced ginger and garlic, 1/3 teaspoon of salt.

2. Wash potatoes, onions, carrots, and green peppers and cut into small pieces. Wash the chicken pieces to remove blood and set aside.

3. Put the butter in the pan and heat it until it melts,

4. Add minced ginger and garlic and sauté until fragrant,

5. Pour in the chicken pieces and fry until the color changes.

6. Add onions and sauté until fragrant,

7. Add the carrots and stir fry evenly.

8. Add curry powder and stir fry evenly.

9. Pick out the onion and pour it into the plate,

10. Put it into the pressure cooker and steam the grate,

11. Close the lid, put the upper pressure valve, heat to the upper pressure on high heat, then turn to medium heat and steam for 20 minutes.

12. After the air pressure is exhausted, remove the cover,

13. Pour into the pot, boil again, add potatoes and onions and stir-fry evenly.

14. Cook until the potatoes are ripe,

15. Add green peppers, cook until broken, add salt, and stir-fry evenly.

16. When the soup thickens, turn off the heat.

17. Take out the pan and serve.

Tips:
If you use ordinary pots to cook, you need to determine the cooking time according to your taste.
Potatoes are soft and rotten, so they can be put in later to keep them lumpy.
All seasonings can be adjusted according to your own preferences.