How to make curry potato and chicken leg rice

Ingredients details

4 chicken drumsticks

1 potato

Green Appropriate amount of red pepper cubes

A box of Daxi big curry

Curry taste

Stewing process

Half an hour takes time

How to make curry potato and chicken leg rice

1

Chop the chicken legs into small pieces and control the water after draining. Peel the potatoes and cut them into cubes, cut the onions into cubes, chop the green onions, and slice the ginger.

2

Pour oil into the pot, add chopped green onion and ginger slices and sauté until fragrant, then add chicken legs and fry as much water as possible.

3

Pour in the onions and stir-fry until fragrant.

4

After the onions are fragrant, add the potato cubes and stir-fry until the edges are transparent.

5

Add water to cover the chicken. After boiling, skim off the foam again and simmer for about fifteen minutes. Depend on how soft or hard you like the potatoes.

6

Break the curry into small pieces, put it into the pot, and then stir it with a spatula until it is completely dissolved.

7

After the soup reaches the thickness you want, add green and red pepper pieces for decoration. No need to add salt.