Curry Potato Chicken Nuggets

Overview

1. Since curry powder is used, there is no need to add too many curry cubes, just one is enough. 2. The curry cubes must be added when the potatoes, radishes and chicken pieces are cooked. If you add it too early, the soup will thicken quickly, which will easily burn the pot.

Tags

• hot dishes
• chicken
• cooking wine
• curry seasoning cubes
• mushroom
• onions
• potatoes
• carrot
• curry powder
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 All materials are ready. Among the curry cubes, I chose an original flavor from Haoshi. A small piece will do as we still have curry powder to use.

   

2. 2 Cut the potatoes and radishes into hob cubes, and cut the mushrooms into 3mm thick slices.

   

3. 3 Cut the chicken into cubes, then marinate with cooking wine, soy sauce, curry powder, and a small amount of salt for 10 minutes.

   

4. 4 Add oil to the wok, sauté the onions and ginger.

   

5. 5 Add the marinated diced chicken and stir-fry over low heat until the chicken changes color.

   

6. 6 Add potatoes and carrot pieces and continue to stir-fry for 2-3 minutes. You can increase the heat and add cooking wine.

   

7. 7 After stir-frying, add soup until the ingredients are even in the pot, and add a small amount of salt.

   

8. 8 After simmering over medium heat for 15 minutes, when the potatoes and radishes are soft, add mushroom slices and curry seasoning cubes. Turn up the heat and stir-fry frequently for 1-2 minutes until the soup thickens.

   

9. 9 Take it out of the pan and serve it, a delicious curry potato chicken nugget is ready! Come and try it.