Curry Chicken
This is a home-style curry chicken. Use a whole chicken leg, debone and cut into chunks, briefly marinate in cooking wine, pan-fry, then braise with curry powder as the main seasoning. Add potatoes, carrots, and onions—classic pairings for curry chicken. The dish is well-balanced and nutritious, and has been well received by diners who love curry flavor and chicken alike, especially potato lovers.
Ingredients
whole chicken leg
1
salt
to taste
oil
to taste
curry powder
to taste
cooking wine
to taste
carrot
to taste
potato
to taste
onion
to taste
Instructions
1
Step 1
Wash the whole chicken leg.
2
Step 2
Debone the whole chicken leg, cut it into chunks, add cooking wine, mix well, and marinate for 10 minutes.
3
Step 3
Peel and wash the carrots and potatoes. Wash the onion.
4
Step 4
Cut the carrots and potatoes into irregular chunks.
5
Step 5
Cut the onion into chunks.
6
Step 6
Heat the pan, add a little oil, and add the chicken pieces. Sauté over low heat until the chicken fat is rendered, then remove.
7
Step 7
Using the remaining oil, briefly fry the potatoes.
8
Step 8
Add the carrots to the pan to briefly fry together, then remove.
9
Step 9
Heat oil in the pan again, add a small amount of onion and stir-fry. When the onion becomes fragrant, add curry powder and stir.
10
Step 10
Stir until the curry powder thickens, then add the carrots and potatoes and stir-fry.
11
Step 11
Add the chicken pieces and stir-fry.
12
Step 12
Stir to combine, add an appropriate amount of water, and cover with a lid to cook. Bring to a boil over high heat, then reduce to low heat and simmer, stirring occasionally. When the ingredients are about 80-90% cooked, add salt and stir.
13
Step 13
Add the onion and stir-fry.
14
Step 14
Reduce the sauce over high heat, then turn off the heat, plate, and serve.
