A small box of curry

2 chicken legs

Three potatoes

1 carrot

Half an onion

Proper amount of salt

Cooking wine 1 tablespoon

3 slices of ginger

2 octagons

Vanilla leaf 1 tablet

How to curry chicken leg meat?

Two big chicken legs? Remove the chicken leg meat with a knife and kitchen scissors, especially the chicken oil as clean as possible. My husband said that the chicken skin smelled fishy and it was not delicious to stew, so I took it separately. Prepare for pickling and frying.

Wash the chicken bones with clear water, put three slices of onion, two slices of ginger, one slice of star anise and one slice of fragrant leaves in a pot, shower with cold water, and boil the soup. Boil 15 minutes. Remember to skim off the foam when cooking soup.

When cooking broth, cut the chicken leg meat into small pieces with water, dry it with kitchen paper towels, put a spoonful of cooking wine and marinate it with appropriate amount of salt.

After curing the chicken, dispose of the potatoes, carrots and onions written on it and put them on a plate for later use.

Prepare in 3-4 steps and cook the broth. You can put it in a big bowl for later use.

Put a little less base oil in the pot and saute the chicken legs with onion and ginger. After frying all the chicken oil, take out the oil control.

In another pot, add a little base oil, potatoes, carrots and onions and stir fry in turn.

After the potato surface changes color, add the chicken with good oil control and continue to stir fry.

Stir-fry for 1 min, then add the chicken bone soup, curry pieces and proper amount of salt. After the water is boiled, skim off the floating foam.

Cover the pot and stew for 15-20 minutes. Turn off the heat when the potatoes are soft. Since both curry and potatoes contain starch, you should turn over the pot from time to time when stewing, otherwise it will be easy to stew the bottom of the pot.

Sweet curry chicken rice will be fine. When eating, you can add some seasonal vegetables to relieve greasy.

skill

To cook this dish, the first choice is to use chicken leg meat. The cooked curry chicken is tender and tender, much better than the common chicken breast and other parts of the meat.

Remove the chicken oil as clean as possible, otherwise it will affect the taste of the soup, and there is a lot of fat.

Because it is more troublesome to cook chicken bone soup, you can add a small amount of hot water to the pot and add a bag of milk to make the soup more rich.