Potato Curry Chicken

Name: Potato Curry Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 Chicken leg; 2 pcs potato; 1 carrot; 2 bowls Rice; 2 tbsp Vegetable oil; 1 piece onion; 1 tbsp Cooking Wine; 1 piece curry; 1 small piece ginger; 500ml water

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In summer, if you don’t have an appetite, you must have a plate of chicken curry rice. It is really a big appetite. I even ate a big plate. There is still a bit of momentum. The chicken curry is made with potatoes as the main ingredient. The cooking skills of chicken curry are mainly roasted. The taste is curry. This dish is mainly salty and fresh, slightly sweet and spicy, with a strong curry flavor. Cooking this dish directly with ready-made seasonings is very simple for novices, without any technical difficulty, and very fast. Friends who like it can try it!

Potato Curry Chicken

1. Wash potatoes and carrots, peel them and cut them into hob blocks

2. Cut onion into small pieces, mince ginger

3. Wash the chicken legs and cut into pieces

4. Heat oil in the pan, stir-fry the onion and ginger in the pan to create a fragrant flavor

5. Add the chicken and stir-fry until the chicken is half cooked, add cooking wine to remove the fishy taste

6. Add carrots and potato wedges and stir fry for 1 minute

7. Put 500ml of water in the pot, boil the water to remove the foam, change to medium heat and cook for 10 minutes

8. Turn off the heat, put on the curry cubes, and mix well

9. After the curry cubes are completely dissolved, turn on the fire again and cook on low heat for 8 minutes to form a thick paste

10. Finally, pour the cooked curry on the rice to make a delicious curry rice

Tips:
1. The ingredients are cut into hob pieces for better taste;
2. No need to add salt, sugar and other seasonings;
3. Tasty curry paste should be thin and moderately thick. If it is too thin, heat it for a while. If it is too thick, add water appropriately