Tomato Curry Chicken
1.
Wash the drumsticks and chop into pieces (no need to remove the bones)
2.
Wash tomatoes, remove stalks, and cut into pieces; wash onions and mushrooms separately and cut into pieces; peel carrots, wash and cut into hob pieces, smash garlic kernels and peel them, and wash dried peppers for later use
3.
Cut the chicken legs into pieces and scald them with boiling water to remove them. Use absorbent paper to absorb the moisture.
4.
Heat an appropriate amount of oil in the pan, put the hot chicken nuggets into the oil pan and fry until the chicken nuggets are completely discolored
5.
Then add onion and garlic and sauté until fragrant
6.
Add shiitake mushrooms and carrots and stir fry for a while
7.
Add the tomatoes and stir fry
8.
Add water (the last ingredients), add dried chili, curry cubes and seasonings tomato sauce, black pepper, sugar and boil on high heat, then turn to low heat and cook until the soup thickens (the soup does not need to be boiled until it is completely dried. As long as it thickens, the soup can be used for bibimbap, it's very delicious)
9.
Finally, add a little salt and chicken powder to taste according to your personal salty and light taste.
Tips:
1. When chicken legs are blanched, add a few drops of white vinegar to protect the protein in the chicken legs from loss;
2. Curry cubes can be bought in supermarkets, and there are many flavors. I use slightly spicy ones, as well as original and medium spicy ones. You can choose according to your own spicy ability;
3. The broth does not need to be dried completely, the broth becomes thick, and almost half of the juice is collected. The juice can be used for bibimbap, very delicious~~~
