Chicken curry originated in India.

Curry chicken nuggets is one of the hot dish recipes. It uses potatoes as the main ingredient. The cooking technique of curry chicken nuggets is mainly roasting. The taste belongs to the curry flavor and belongs to Southeast Asian cuisine. Taste: This dish is mainly salty, slightly sweet and spicy, and has a strong curry flavor.

Curry chicken recipe:

Ingredients: 1.5 kg of fat and tender raw chicken, 750 g of peeled potato, 3 kg of chicken broth, 60 g of cooking wine, 30 g of refined salt, 7 g of MSG, white sugar 15 grams, 2 kilograms of soybean oil, 250 grams of curry oil, 50 grams of green onions, 25 grams of ginger, 25 grams of water starch, 25 grams of sesame oil, and 25 grams of sesame noodles.

Preparation steps

1. First make the curry oil; heat the wok, add 200 grams of soybean oil, and when it reaches 60% heat, add 100 grams of chopped green onions and stir-fry. When the aroma comes out, add 50 grams of garlic paste and 250 grams of curry powder, stir-fry over low heat until thoroughly stir-fried, add water and mix thoroughly with a spoon. If you need a thicker curry oil, add an appropriate amount of flour and water and mix thoroughly. , add to the curry oil, stir-fry thoroughly, then put it into a container and set aside.

2. Pick and wash the fat and tender chicken, cut off the head, neck, tail and feet, cut the chicken back lengthwise with a knife, cut it into 2 pieces, cut off the back bones, and then cut the chicken from the back. Cut the chicken legs and breasts in the middle, and cut them into 4 pieces. Peel and wash the potatoes and cut into diamond-shaped pieces.

3. Heat the wok, add soybean oil, and when it is 70% hot, add the chicken pieces and fry them in oil, fry until the skin of the chicken pieces shrinks and changes color, then take it out with a slotted spoon to drain the oil. .

4. Take a clean porcelain basin, add an appropriate amount of cold water, and then soak the chicken (the purpose is to prevent the chicken from changing color after being blown by the wind).

5. Heat the original wok. When it is 50% hot, pour in the potato cubes. When fried until tender yellow, remove from the heat. Take out the potato, pour in the dry oil in a colander, and pour in the curry chicken. Oil goes into the tank.

6. Leave a little soybean oil in the wok, heat it up, add green onions and ginger slices and stir-fry, add cooking wine and chicken soup, then take the chicken pieces out of the water and put them into the pot. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for about 20 minutes. When the chicken is about to become crispy, add salt and pepper. Add curry oil, sugar, and MSG and simmer for another 10 minutes. At this time, the chicken pieces are crispy and fragrant. Remove the chicken pieces with a slotted spoon and put them into a porcelain basin.

7. Pour the fried potato into the pot of curry brine, simmer for about 7 minutes, take it out with a slotted spoon, put it in another container, and then pour the curry chicken nuggets into the pot. Put into porcelain container.

8. After the cooked chicken pieces are cooled, cut them into about 50 pieces evenly; take 10 clean porcelain bowls, put the potato pieces in, then mix the chicken pieces and pack them. Add chicken marinade and store in refrigerator.

9. When eating, take it out and heat it, then add a little water starch to thicken it, drizzle with a little sesame oil, and then sprinkle with sesame noodles.