Curry Chicken Leg Rice
| Chicken Legs (Pipa Legs) 4.5 pieces | Potato 1 |
| Carrot 1 root | Onion 1/2 pieces |
| Curry cubes 1 box | Blanched scallions Paragraph 1.2 |
| Blanched ginger slices 2 tablets |
Step 1
Main ingredients: chicken legs, potatoes, carrots and onions Seasonings: onions, ginger, curry cubes Potatoes, carrots, onions, peeled and diced
Step 2
Wash chicken legs, remove bones, skin and cut into pieces Put chicken in cold water, add green onions and ginger slices and blanch Remove the scum while cooking, remove and set aside for later use
Step 3
Pour oil into the pan and saute onions until fragrant
Step 4
When onions become soft, add carrots and potatoes and stir-fry until fragrant.
Step 5
Add blanched chicken pieces and stir-fry
Step 6
Add curry cubes and stir fry
Step 7
Add appropriate amount of hot water
Step 8
Continue stirring until the curry cubes are completely melted
Step 9
Bring to a boil over high heat and simmer over medium to low heat, stirring carefully to prevent sticking to the bottom. Cook until the potatoes and carrots are soft and tender. ⚠️Chicken legs are blanched so they cook easily~ This picture is not the final product picture. I was in a hurry to eat and forgot to take a picture of the finished product~ Curry Chicken Leg Rice Cooking Tips‼ ️When cooking curry, it is best to use a non-stick pan to prevent it from sticking to the bottom‼ ️
