Curry Potato Chicken Nuggets
Overview
The taste of curry is very special, so not many people can accept it. In fact, curry is very nutritious. It is mainly composed of turmeric powder and various spicy spices. It can promote the secretion of saliva and gastric juice, increase gastrointestinal motility, increase appetite, and more importantly, it can prevent cancer! The curry potato chicken nuggets I made today can be said to be a more homely version. Not only is it simple to make, it is also very rich in taste and nutrition.
Tags
Ingredients
Steps
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Wash chicken thighs and set aside
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Chop into pieces, blanch and set aside
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Blanched chicken pieces, cut potatoes and carrots with hob, slice ginger and garlic, dice small onions, curry powder
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Pour oil into the pot and turn on medium heat. When the oil is hot, add ginger, garlic and onion and sauté until fragrant
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Add the chicken pieces and stir-fry for a while
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Add potatoes and carrots and stir-fry for a while, then add cooking wine, salt, fresh soy sauce and a little sugar
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Stir well and then pour in water, the amount of water is half of the ingredients, cover the pot and bring to a boil over high heat, then reduce to medium to low heat and simmer for 10 minutes
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Pour 10g fresh soy sauce into 8g curry powder and mix thoroughly. If it is too dry, add appropriate amount of water to make a paste
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After cooking for 10 minutes, pour in the prepared curry sauce
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Stir well and then cover, turn on medium high heat to reduce the juice, and cook for about 5 minutes. During this period, turn the pot frequently to avoid burning
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When the soup thickens, sprinkle some black pepper (you can ignore it if you don’t like it), stir well and then remove from the pot
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It tastes best when served hot!
