Potato Curry Chicken

Overview

Made for grandparents, the meat is tender and delicious

Tags

• hot dishes
• broccoli
• chicken essence
• chicken thigh
• coconut milk
• cooking wine
• curry cubes
• curry paste
• flour
• garlic
• mushrooms
• oil
• old soy sauce
• onions
• potatoes
• starch
• sugar
• zanthoxylum bungeanum
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Marinate the chicken legs with cooking wine, ginger, and peppercorns for ten minutes in warm water to remove the fishy smell! Be sure to boil it in warm water until it is fully cooked! Remove and set aside (the meat will not be burnt in warm water)

   

2. 2 Heat the oil in a pan. If there is butter, it is best to sauté the green onions, ginger, and peppercorns until fragrant, then remove and leave the oil

   

3. 3 Potatoes, onions, carrots and mushrooms, cut them all into pieces and fry them until they are raw

   

4. 4 Empty half the pot, half a bag of curry paste, fry in oil until fragrant. You can also use curry cubes directly at the end, but this one is more fragrant

   

5. 5 A little flour, stir-fry with the curry paste until fragrant, then add some coconut milk (milk can be used, the effect is not obvious) or take a piece of milk-flavored cookie (the blue can I used) directly replace the coconut milk and flour, crush it into the pot and stir-fry with the curry paste.

   

6. 6 Add the chicken and stir-fry. Add the soup from the chicken that was just cooked. If the soup is not melted enough, add boiling water until the food is covered

   

7. 7 Add a piece of curry cube, add sugar to enhance the flavor, add chicken essence to enhance the flavor, add pepper, salt and pepper to enhance the flavor, add a spoonful of dark soy sauce to enhance the color

   

8. 8 After the potatoes are cooked, add salt to taste. Add water and starch to thicken (brew in cold water). Take out the pot and cook the broccoli until it is tender. Arrange a few florets on top

   

9. 9 You can also put a plate of fragrant rice on top!