Curry Chicken

Overview

Curry chicken with rice~perfect pairing

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• chicken legs
• onions
• potatoes
• carrot

Ingredients

Steps

1. 1 Cut two chicken legs into pieces and blanch them in cold water. Put ginger slices and green onion segments into cold water. Remove the fishy smell.

   

2. 2 While the chicken legs are blanching, cut the potatoes, carrots, and onions into small pieces and set aside.

   

3. 3 Take out the blanched chicken, along with the sliced ginger and green onions (you can also throw them away if you like). Add oil to the wok, heat it up and add onion and ginger (I put the ones that have just been fished out, you can also cut them fresh). Stir-fry over high heat, add chicken pieces, add fresh flavor and sugar (personal discretion). Fry until caramel color, add water to the pot.

   

4. 4 After the water boils, turn off the heat, break the curry paste into eight pieces and put them into the pot.

   

5. 5 After the curry melts, turn on the heat. When the water boils again, add the carrots, onions, and potato cubes.

   

6. 6 When the curry is fragrant and the juice is reduced over high heat, it is ready to be taken out of the pot. Add some chicken essence before serving. Pair it with a bowl of rice~🌝