How to make curry chicken breast and potatoes

Chicken is a common meat ingredient in people's lives. Compared with the greasiness of pork, many people like to choose to eat chicken. The meat of chicken is silky and delicious, and it also contains rich nutritional value and a large amount of protein. Moreover, different parts have different ways of eating. For example, chicken feet can be made into pickled pepper chicken feet or braised chicken feet; chicken legs can be roasted chicken legs or braised chicken nuggets, etc. This article briefly introduces the method of making curry chicken breast and potatoes.

How to make curry potato chicken nuggets

Cut the chicken into pieces and marinate with soy sauce, cooking wine and a small amount of salt for about ten minutes

Cut carrots, potatoes and onions into pieces. Heat oil over high heat, add potatoes and carrots, stir-fry until they change color, and set aside.

Add a little oil, heat the pan, add onions, stir-fry for a while, wait until the spicy taste is gone, add the marinated chicken breast, and stir-fry until it changes color

Add the previously fried potatoes and carrots, add water until they are covered

Add curry, a little sugar, stir well, boil over high heat and turn to medium heat for about 8 minutes.

You can add black pepper according to your personal taste and serve (depending on the thickness of the curry)

How to make chicken curry

Wash the chicken and soak it in water for 10 minutes.

Peel and cut potatoes into cubes and soak in water for 10 minutes.

Dice onion and carrot and set aside.

Fry the potatoes separately first, so that the potatoes are softer, more delicious and more flavorful~

Add onions and carrots and fry together. You can add some oil.

After frying, put it out and prepare to fry the chicken.

Fry until it changes color.

Add the freshly fried onions, carrots and potatoes to the chicken and fry together. Add another 400ml (about one cup) of hot water.

Crush the curry cubes and place evenly in the pot.

Simmer for about 3 minutes and then stir-fry for 2 minutes before eating.

Other chicken recipes:

Big Plate Chicken

A fresh chicken, four potatoes, belt noodles, a green pepper and a red pepper, some green onions, ginger, garlic, a handful of peppercorns, star anise, bay leaves, cinnamon, a handful of chili peppers, soy sauce, sugar, salt

practice

The first step is to cut the chicken into inch cubes, not too small, put it in a bowl, season it with soy sauce, salt and cooking wine for 15 minutes, and wash and cut the side dishes

The second step is to add more oil and fry the peppercorns thoroughly.

Step 3: Add chicken pieces, onion, ginger, garlic, star anise, cinnamon, bay leaves and chili peppers. Stir-fry for a few minutes, add soy sauce and water, making sure the water covers the chicken pieces.

Step 4: Add sugar, salt and cooking wine

Step 5. Start simmering for 15 minutes. (Due to the different tenderness of the chicken)

Step 6. Pour in the potatoes and continue cooking over low heat until the potatoes are cooked.

Step 7. Pour in green and red peppers. It serves as a coloring agent.

Step 8. After stir-frying slightly, it’s ready to serve! Plate it up

Tips

1: Don’t use dark soy sauce, the color is too important and it won’t look good. Use light soy sauce.

2: After the chicken is marinated, you can color it with sugar first. This way the chicken will look good red, but I find it troublesome and usually skip this step.

3: Add more cooking wine! No need to add MSG

4: If you make the belt noodles yourself, the noodles should be softer. Wrap them with plastic wrap and let them rest for 20 minutes. This way the noodles will be the chewiest!

Three Cup Chicken

Material

2 chicken legs, 10 slices of ginger, 6 cloves of garlic, 1 chili, some basil, 2 tablespoons garlic sauce, 1 tablespoon soy sauce, 2 tablespoons rice wine, 2 tablespoons sesame oil

practice

1. Cut the chicken legs into pieces of appropriate size; slice the chili peppers and set aside.

2. Heat the wok, add the chicken thighs from step 1, and fry over high heat until the surface is slightly charred.

3. In another wok, add sesame oil, garlic, ginger and chili slices and stir-fry until slightly charred. Then add the chicken thighs from step 2 and all the seasonings. Simmer over low heat until the soup is dry. Before removing from the wok, add the basil and stir-fry briefly.