Curry Potato Chicken Nuggets

Curry Potato Chicken Nuggets

1. Cut the chicken into pieces about 1.5cm.

2. Cut the carrot into pieces about 1.2cm.

3. Cut the onion into pieces about 1.2cm.

4. Cut potatoes into pieces about 1.2cm.

5. Boil the chicken with cold water in a pot until it boils and remove.

6. Pour 30 grams of cooking oil into the hot pot.

7. Pour in the carrot cubes and stir fry a few times.

8. Pour the potatoes and stir fry.

9. Pour in the blanched chicken and add about 500 ml of water to make the water cover the ingredients.

10. After the fire is boiled, cook for 10 minutes, add onions and cook for 2 minutes (be sure not to cook for too long).

11. Cook the onions for two minutes, turn off the heat, use a spatula to make a hole, put in the curry cubes, and simmer for 3 minutes. (Do not fire at this time).

12. After 3 minutes, turn on the heat and stir fry until the soup is sticky and then turn off the heat (simmer for a while will be more delicious)

Tips:

1. The amount of water can be adjusted by yourself, as long as the ingredients have not been used.
2. After the curry cubes have been simmered for 3 minutes, they should be stir-fried continuously to prevent the pan from getting stuck. You can add a little water.
3. Be sure to turn off the heat after the soup is thick, and it will be more delicious after simmering.