Potato Curry Chicken
Overview
I was originally not interested in curry-flavored things, so I ate shrimp curry at Thai-Vietnam Chef. The taste of the curry paste paired with white rice was really unforgettable. Just eating Thai food once will cost about 100 yuan per person. A bit expensive. So I thought about making curry-flavored food myself. I know Magnum Meitian must have curry dishes. Whenever I eat delicious food outside, I think about making it myself. Then I would go to Meitian to search for the recipe, which has become my habit! Ha, I love food all over the world!
Tags
Ingredients
Steps
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Prepared ingredients
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Curry cubes are essential for this dish
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Blanch the chicken thighs once and then wash them
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Add appropriate amount of cornstarch, soy sauce and salt to marinate
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Cut carrots, potatoes, and onions into cubes. Here I use the amount of 2 potatoes. Chopping onions brought tears to my eyes. Is there any way to cut onions without crying? Ha~
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Add appropriate amount of oil to the wok
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When the oil temperature reaches 60-70 degrees Celsius, add the chicken thigh meat and stir-fry until it is ready for use.
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Leave a small amount of oil in the pot, add carrots and potatoes, stir-fry briefly, and add water until the ingredients are covered.
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Bring to a boil over high heat, then turn to medium-low heat. After about 10 minutes, the juice has obviously reduced. Add the chicken and stir-fry a few times.
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Reduce heat to low and add curry cubes.
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Stir fry a few times until the curry cubes are completely melted. At this point the juice has almost reduced and the sauce is very thick.
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Plate and eat!
