Curry Chicken Nuggets - Low Oil Version

Overview

The rich curry goes very well with rice. No extra cooking oil is added when making it, so it is both healthy and delicious.

Cut the chicken legs into pieces and soak them in cold water for about 1 hour.
Cut carrots, potatoes, and mushrooms into cubes and set aside.
Cut onions and green peppers into cubes and set aside.
When the pan is hot, fry the chicken pieces skin side down slowly to release the oil.
After the chicken pieces are oily, stir-fry until golden brown. Add the cooking wine, add the chopped carrots, potatoes, and mushrooms and stir-fry for about 5 minutes.
Add a small bowl of boiling water and simmer until the potatoes are soft and waxy, then add half a box of curry liquid.
Add onions and onions and stir-fry until the soup thickens and serve.