Potato Curry Chicken

Overview

Curry cooking is a common dish in India and Southeast Asian countries, such as curry chicken, curry lamb leg... Today I use chicken legs to make a potato curry chicken. The chewy chicken leg meat and soft and waxy potatoes are wrapped in the rich aroma of curry, which makes people salivate.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken legs
• peanut oil
• potatoes
• curry powder
• ginger
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Deboning, cutting off the tendons from the root of the chicken legs, peeling the meat from the bones, and cutting into strips.

   

3. 3 Peel the potatoes and cut them into thick strips, wash them in water to remove the starch on the surface to prevent oxidation and discoloration, and cut the ginger into shreds.

   

4. 4 Add water to the pot and bring to a boil, add chicken legs and blanch until the meat changes color and take it out.

   

5. 5 Heat oil in a pan, add shredded ginger and stir-fry until fragrant. Add appropriate amount of curry powder and stir-fry quickly over low heat until fragrant.

   

6. 6 Add chicken thighs and stir-fry a few times.

   

7. 7 Add potatoes and appropriate amount of water, bring to a boil over high heat, simmer over medium heat for four to five minutes and add salt to taste.

   

8. 8 Stew for another four or five minutes until the chicken is cooked and the potatoes are soft and tender. The sauce is ready to cook over high heat. I did not add seasonings such as chicken essence and MSG, but the aroma of the curry is enough to tantalize your taste buds.

   

9. 9 It's on the table. The chicken legs are chewy, the potatoes are soft and glutinous, and the rich aroma of curry makes your mouth water.