Curry Chicken Thigh
1.
Wash onions, potatoes, carrots and set aside
2.
Carrot and potato diced
3.
Shred the onion. Cutting the onion is easy to make your eyes hot. Let me teach you a coup. Sprinkle some salt on the cutting board and then cut it.
4.
Rinse the drumstick (big chicken leg) with water
5.
Remove the meat from the lute leg, and throw away the bones. The leg meat is more Q, and the chicken breast is too dead, so it’s better to use thigh meat.
6.
Heat the pan with cold oil, put the onion in the pan first, pour the pickled chicken thighs after smelling the onion, stir fry over high heat
7.
Stir-fry until there is no raw meat, add carrots and potato pieces, and continue to stir-fry
8.
Stir-fry for 1-2 minutes, add water and simmer on low heat, the amount of water is shown in the figure
9.
When the water is reduced by 1/2, add the curry cubes, stir fry until the curry cubes melt, harvest the juice on high heat, sprinkle a little salt, and mix well. Remember that the amount of salt is 1/3 of the usual amount, otherwise it will affect The taste of curry
10.
I have used a lot of curry, but this one tastes the best, and the spiciness level 4 is actually not spicy.
Tips:
1/3 of the curry is enough. Remember, you must put the curry just before it is out of the pan, because it is extremely easy to paste after putting the curry! ! !
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