Curry Potato Chicken

Overview

I bought free-range black pheasant, cut the chicken legs into cubes, and served them with potatoes. I made this curry with potato and chicken cubes. This is a special occasion to eat with rice.

Tags

• hot dishes
• home cooking
• chicken thigh
• curry
• edible oil
• onions
• potatoes

Ingredients

Steps

1. 1 Cut the chicken legs into cubes, add cold water to the pot, skim off the foam when it starts to float, take out the hot water and wash away the foam, then control the water and set aside

   

2. 2 Add cooking oil to the pot, dice the onions and fry until fragrant

   

3. 3 Add the blanched chicken and stir-fry

   

4. 4 Put in Japanese curry cubes, I made the amount for one dish, half a box of curry is enough

   

5. 5 Stir-fry until curry melts

   

6. 6 Add boiling water to cover the ingredients

   

7. 7 Bring to a boil over high heat, then turn to low heat and simmer for about 5 minutes, then add the potato cubes

   

8. 8 Simmer over low heat for about 10 minutes, finally add green pepper and serve