Chicken curry

Overview

My son loves curry very much, and we often joke that when he grows up, we send him to India to eat all he can. Every time I make curry chicken, I add a little more soup so that I can use the remaining chicken nuggets and soup to make a curry chicken nugget rice bowl at night.

Tags

• hot dishes
• curry
• ginger powder
• lettuce
• little cock
• onions
• carrot
• minced green onion
• salt

Ingredients

Steps

1. 1 Stir-fry curry in hot pan and cold oil

   

2. 2 Add the minced onion, ginger, onion slices and carrot cubes and stir-fry

   

3. 3 Add the blanched chicken pieces and continue stir-frying

   

4. 4 Pour in water, add chopped green onion and ginger again, add a spoonful of cooking wine, and bring to a boil over high heat

   

5. 5 Add mushrooms and shiitake mushrooms, simmer over medium heat

   

6. 6 Poke the chicken legs with chopsticks. When they are easy to pierce, cut the lettuce into hob pieces and simmer over high heat to reduce the juice

   

7. 7 Pour it into a bowl and start eating