Curry Potato Chicken Nuggets

Name: Curry Potato Chicken Nuggets
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Lute leg; 1 piece potato; 1 green pepper; 1 carrot; 1/2 onion; 1 tbsp Vegetable oil; 4 pieces Hao Shi Bai Meng Duo Curry; 1/2 teaspoon Soy sauce; Some water

by ┈→べ餹餹

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Curry was originally a must-have condiment in Southeast Asian countries. With the rise of restaurants from all over the world, there are more and more local specialties that everyone can eat, and curry has gradually established a place in China. I myself don’t like the pure Thai curry. The taste is very strong. I feel the taste of a lot of seasonings. I still like the kind of curry that can be bought in the processed supermarket. The taste is not so fragrant, so heavy. The color of the dishes is also good, and the taste is enough.

Ingredients

2 pcs Lute Leg
1 piece Potato
1 Green Pepper
1 Carrot
1/2 Onion
1 tbsp Vegetable Oil
4 pieces Hao Shi Bai Meng Duo Curry
1/2 teaspoon Soy Sauce
Some Water

Curry Potato Chicken Nuggets

1. Prepare all the ingredients, cut the drumsticks, potatoes, carrots, onions and green peppers into large pieces

2. Heat the pan, add potatoes, carrots and some onions and stir-fry. Because potatoes are not easy to cook, chicken thighs will become old if they cook for a long time. So stir-fry potatoes in advance and put some onions to make the onions more flavorful

3. After sautéing potatoes and carrots, add the remaining onions and green peppers

4. Stir fry with pork drumstick

5. After the meat has changed color slightly, add water, cover and cook

6. After the water boils, put four curry cubes

7. Keep stirring until the curry block is completely melted, and stir it from time to time after it has melted, otherwise it will be easy to paste, cook for about five minutes and it will be cooked

Tips:
Fry the potatoes first because potatoes are not easy to cook, and the chicken thighs will become old when they cook for a long time. When frying, put some onions first, in order to make the onion more rich.