Rice With Curry Chicken Nuggets

Ttender and juicy, easy to cook and delicious, both adults and children love to
eat.

Servings: 2

Author: Easyfoodcook.com

Prep Time
5

Cook Time
15

Total Time
20

Main Course

Indian Chinese Japanese

curry chicken

Instructions

1 First to deal with the chicken leg, the bottom of the chicken with a skin first
with a knife ring cut a circle, and then vertically cut to expose the bone, the
meat from the bone cut down, then cut into small pieces, into the pot, add salt,
soy sauce, cooking wine, spring onion, ginger grab pickled for a while.
2 After washing the rice into the rice cooker, add water flat with rice, cover the
lid and boil, then turn to the medium heat to boil the water dry, turn off the
fire and then stew for a while.
3 Wash potatoes and carrots, peel them and cut them into chunks. Put them on a
plate.
4 In the marinated chicken meat, use chopsticks to pick out the scallion and
ginger and throw it away. Pour peanut oil into the pot, which is more oily than
stir-fry. Put the chicken pieces into the pot and stir-fry until the water dries
up and the chicken pieces turn golden on the surface.
5 Put the potatoes and carrot cubes into the pan and stir well.
6 Then pour the right amount of water, fire boil, and then turn to the medium fire
stew.
7 Cook potatoes and carrots until tender. Add curry cubes.
8 Once the curry cubes have melted, stir them with a spatula and cook until the
sauce is thick and the potatoes and carrots are fragrant.
9 Put the rice in a bowl, press firmly, then turn it upside down on a plate. Top
with the chicken and potato curry sauce and mix well. Serve.