Curry Potato Chicken Drumstick Rice

Curry Potato Chicken Drumstick Rice

1. Chop chicken legs into small pieces, and control the water after flying. Peel the potatoes and cut into pieces, cut onions, chopped green onion, and sliced ginger.

2. Pour oil in the pan, add the chopped green onion and ginger slices until fragrant, then add the chicken drumsticks, sauté as much water as possible.

3. Pour in the onions and fry them for a nice aroma.

4. After the onion is fragrant, add the potato pieces and stir-fry until the edges are transparent.

5. Add water to cover the chicken. After boiling, skim the froth again and simmer for about 15 minutes. Take the softness and hardness of the potatoes you like as the standard.

6. Break the curry into small pieces, put it in the pot, and stir with a spatula until completely melted.

7. After the soup receives the consistency you want, add the green and red pepper cubes for decoration, and it's fine. No need to put salt.

8. Finished picture