Potato Curry Chicken

Overview

This was once my husband’s must-order set meal when he went to a certain restaurant, but later it was taken off the shelves, so I wanted to try making it myself for him, and it turned out to be my specialty

Tags

• staple food
• home cooking
• chicken thighs
• curry
• onions
• potatoes
• carrot

Ingredients

Steps

1. 1 Prepare the ingredients, cut chicken legs, potatoes, carrots into cubes, and shred onions

   

2. 2 Boil the chicken pieces and ginger slices under cold water, remove and rinse

   

3. 3 Pour oil into the wok and stir-fry the chicken pieces until the chicken skin is slightly rolled up

   

4. 4 Add the potatoes and stir-fry until the skin of the potatoes is slightly brown

   

5. 5 Add carrots and onions and stir-fry until fragrant

   

6. 6 Add chicken curry, add water just enough to cover the ingredients, turn to high heat and bring to a boil

   

7. 7 Turn the heat to medium and cook the potatoes thoroughly, then turn the heat to high to reduce the juice. Sprinkle an appropriate amount of salt and chopped green onion and serve (curry rice tends to stick to the pan when cooking, so stir it from time to time)

   

8. 8 I like a plate of rice and vegetables, white rice with thick soup, pink potatoes, my love