How to make potato curry chicken nugget rice, how to make potato curry chicken nugget rice

Materials. Ingredients.

1 bowl of rice. Accessories.

Chicken wings. Amount.

Onions. 1 pc.

Potato. 1 pc.

Carrot. 1 pc.

Seasoning. Salad oil.

Amount. Salt. Amount. Ginger.

Amount. Wine.

Amount. Curry.

1 box. Preparation of curry chicken nuggets rice.

Material Collection Diagram:

1.Chop the whole chicken wings into small pieces, add some salt, cooking wine, ginger slices, and marinate for 30 minutes.

2.Potatoes, carrots, onions.

Cut into small pieces and set aside.

3.Heat oil in a pan and stir-fry the chicken pieces until browned.

4.Pour in the potatoes, carrots and onions, stir-fry for 2 minutes, add water, preferably cover all ingredients.

5.Cover the pot and bring to a boil over high heat, then reduce the heat to low, about 15-20 minutes until the chopsticks can insert the potato wedges.

6.Turn off the heat and break the curry into small pieces.

7.Stir in a pot until the curry is melted.

8.Cook over low heat for about 5 minutes.

Preface. I like a soft texture, so I choose a stew, and the effect is good.

Material. Ingredients: 2 potatoes, 1 onion, half a chicken, 1 carrot, 1 pack of curry cubes;

Excipients: salt to taste.

Rice with chicken nuggets with potato curry.

Prepare the ingredients.

Cut the ingredients into small pieces, add salt to the chicken pieces and mix well and let it sit for a while.

Add cold water to a wok and bring to a boil until warm, then add the chicken pieces and bring to a boil.

Skim off the foam and set aside.

Heat oil in a wok and stir-fry the onion until fragrant.

The delicious and simple recipe for chicken curry potatoes is as follows:

Ingredients: 120 grams of chicken breast, 1 potato, 1 small carrot, 1 onion, 35 grams of curry cubes.

Excipients: red pepper, ginger, light soy sauce, cooking wine, sugar, salt, edible oil.

1. Wash the chicken breast and chop it into pieces. Put the chicken pieces in a pot of cold water, put 2 slices of ginger, 1 tablespoon of cooking wine, blanch for 2 minutes, then remove and rinse off the surface foam.

2. Heat the oil, add two spoons of sugar, and boil over medium-low heat until the sugar turns dark brown.

3. Quickly add the chicken pieces, stir-fry for 2 minutes, add 1 tablespoon of cooking wine to remove the smell, and 1 tablespoon of light soy sauce to adjust the color.

4. Then add the onion and ginger slices and stir-fry until fragrant, then add the mushroom slices, carrot pieces, and potato pieces and stir-fry together. Pour in enough boiling water, turn to medium-low heat and simmer for 10 minutes.

After a few minutes, the soup has thickened and the meat and potatoes have been stewed, open a packet of chicken curry seasoning and add the curry cubes.

6. Let the curry and ingredients blend together, and finally add the green and red peppers. Cook until the green and red peppers are broken, turn off the heat and remove from the pot. A bowl of red bean rice is served on the plate, and the rich soup is poured on the pure swim, which is delicious and delicious.

Here's how to make the authentic curry potato chicken nuggets:Tools Ingredients: 120 grams of chicken breast, 1 small potato, 1 small carrot, 1 4 onions, 35 grams of curry cubes.

1. Dice the chicken breast, potatoes, carrots and onions.

2. Put an appropriate amount of oil in the pot and heat it, then add the diced chicken and stir-fry until it turns white and raw.

3. Add the potatoes and stir-fry a few times.

4. Finally, add the onion and carrot and stir-fry evenly.

5. Add a large bowl of water, boil over high heat, change to medium-low heat and simmer until the ingredients are soft and rotten.

6. When the soup in the pot is reduced, change the heat to low and add the curry cubes, stir until the curry cubes melt.

Ingredients: 2 potatoes, 100 grams of chicken breast, 50 grams of curry.

Excipients: 50 grams of onion, 10 grams of soy sauce, 1 teaspoon of salt.

Steps: 1. Cut the potatoes, onions, and chicken breasts into small pieces of about 3 cm for later use.

2. Boil the oil until it is 8 hot, add the chicken breast and onion.

3. Turn the chicken white, add soy sauce to color, then add 80ml of hot water.

4. Add the prepared potatoes and add salt.

5. Add the curry after about one minute, adjust to low heat and simmer for about 15 minutes.

6. Observe that the soup is viscous and ready to get out of the pot.

Ingredients: 2 chicken breasts, 1 potato, 1 and a half carrots, half an onion, a little oil and salt, a little cooking wine, a little curry powder, and a box of fresh milk.

Procedure: Step 1) Prepare materials;

2) Cut vegetables into cubes;

3) Heat the oil in a pan and sauté the onion until fragrant;

4) Pour in the chicken nuggets, add cooking wine, stir-fry with light soy sauce;

5) Stir-fry and change color;

6) Pour in the potatoes and carrots and stir-fry;

7) Add the curry powder and continue to stir-fry;

8) Pour in fresh milk;

9) Cook over medium heat;

10) Seasoning, high heat to reduce the juice;

11) Serve on a plate.

Tips Since it is not boiled in curry cubes, the curry powder must be served with coconut milk, and if there is no coconut milk, fresh milk should be used instead.

1. Ingredients: potatoes, chicken breast, onion, dried chili, salt, dark soy sauce, curry powder.

2. Cut the chicken into cubes and marinate with cooking wine, salt and dark soy sauce for 10 minutes; Dice the potatoes and soak them in water; Cut the onion into small pieces and set aside.

3. **, pour an appropriate amount of oil into the pan, pour in the chicken and fry until it changes color.

4. After stir-frying until it changes color, put out or push the chicken aside, and add the dried chili peppers to stir-fry until fragrant.

5. After stir-frying until fragrant, remove the diced potatoes and pour them into the pot and stir-fry evenly.

6. After stir-frying, add a small amount of cold boiled water or broth and cook for about 3 minutes.

7. Pour the onion into the pot, add dark soy sauce, salt and an appropriate amount of curry powder and stir-fry evenly, then add a small amount of cold boiled water, and cook for about 5 minutes.

8. Burn until the potatoes are very soft and will become pureed with a clip, then turn off the heat and serve the rice.

9. Put the cooked curry potato and chicken dish into the casserole for the next time you eat and heat up.

10. On top of the rice, pour some soup and vegetables, and mix it, which is very fragrant and fragrant.

Ingredients: chicken thighs, carrots, potatoes, onions, peas, curry cubes (or curry powder), green onions, ginger, salt, cooking wine.

Preparation of curry chicken rice.

To prepare the ingredients, my cousin prefers to use chicken thighs to make curry rice, and the meat is tender and tender, and the chicken thighs are washed and the bones are removed and the chicken skin is torn off.

Broken down chicken thighs.

Cut the meat into quick pieces, cut the onions into cubes, peel and wash the carrots and potatoes and cut into large hob pieces. Slice the green onion and ginger into slices.

Green beans, my cousin's favorite green beans.

Put the chicken thigh bones in a pot and cook the stock, skim off the foam, strain and put in a large bowl for the spare chicken pieces, put them in a bowl and add a pinch of salt.

Marinate with cooking wine for twenty minutes.

Put a small amount of oil in the pan, add the ginger slices and fry it.

Add green onions and stir-fry until fragrant.

Place in a wok.

Then add the chicken, stir-fry, and put it in a bowl for later use.

Add oil to the pan again, add the onion cubes and stir-fry until fragrant.

Add the carrots and potatoes and stir-fry.

Then add the stir-fried chicken pieces and stir-fry evenly.

Stir-fry the ingredients well. Pour in the broth boiled from the chicken bones and cover the ingredients.

When the water is boiling, reduce the heat to medium, add the curry cubes and stir with a sauté spoon until the curry cubes are melted.

Simmer over medium heat.

Add the green beans and stir twice clockwise while simmering.

Don't stick to the bottom of the pot, but don't stir too much, so as not to poke the ingredients and affect the appearance, until the soup is thick and paste, add salt to taste and then turn off the heat.

The chicken curry rice is delicious, and the soup must be thick so that the flavor can be strong.

A spoonful of fragrant flavor is so tempting.

It's the perfect accompaniment to rice.

Delicious chicken curry and rice.

Remember to make sure to stew it thickly, so that the curry rice is delicious!

Ingredients: 1 4 chickens, 2 potatoes, 1 tablespoon curry powder, 2 tablespoons light soy sauce, half a tablespoon sugar, 1 tablespoon cooking wine, cornstarch, a small amount of salt.

Method: Chop the chicken into pieces, stir the marinated chicken pieces with a little salt, 1 tablespoon light soy sauce, half a tablespoon of cooking wine, and cornstarch for half an hour to taste, peel the potatoes and cut them into small pieces, and drain the water.

2.Heat the oil in a pan, drain the potato cubes and fry until golden brown on both sidesAdd the marinated chicken pieces, also half-fry and half-fry until the chicken changes color4

Add 1 tablespoon of light soy sauce, sugar, and half a tablespoon of cooking wine, stir-fry evenly; Melt the curry powder with 1 tablespoon of water, pour it into the pan and stir-fry a few times.

5.Add water that has not been used for 1 3 ingredients, bring to a boil over high heat, turn to medium heat and simmer for 10 minutesGarnish with red peppers and chopped green onions and serve.

Chicken nuggets with potatoes curry.

Ingredients: 500 grams of hen, 300 grams of potatoes, 200 grams of carrots, 20 grams of onions, 10 grams of curry powder, 5 grams of chives, 2 tablespoons of light soy sauce, appropriate amount of cooking oil.

Steps to prepare curry potato chicken nuggets1.Half a chicken, using a small hen.

2.Chop the chicken into small pieces.

3.Chop the carrots and potatoes.

4.Prepare curry powder and diced onions.

5.Add light soy sauce to the curry powder and mix well.

6.Add oil to the pan.

7.Add the chicken pieces and stir-fry.

8.Stir-fry until browned, and pull the chicken pieces aside. Add the carrots and potatoes and stir-fry well.

9.Add boiling water and bring to a boil.

10.After cooking on high heat for 5 minutes, add the curry powder.

11.Simmer until the chicken pieces are cooked through. Potatoes are crispy. Add salt.

12.Add diced onion and stir well, reduce the juice and remove from the pan.

13.Serve in a bowl.

Tip 1: Chicken nuggets can also be marinated with light soy sauce for a while.

2. Curry powder can be removed from the fishy taste, and ginger can be omitted.

3. The simmering time depends on the size of the chicken pieces.

300 grams of chicken.

1 potato. 1 carrot.

1 onion. 600 ml of water.

30 grams of peanut oil.

Curry 100 grams.

Curry flavor. The firing process takes twenty minutes.

Easy difficulty. Steps to prepare curry potato chicken.

1. Wash and peel the ingredients and set aside.

2I use the original Baimengduo, and I can choose the flavor according to my preference3 and cut it all into pieces of equal size.

4Fill the wok with oil, add the onion and chicken and stir-fry until fragrant.

5. Add the potato and carrot cubes and stir-fry for about 3 minutes.

6Add about 600 liters of water, boil over high heat, then change to medium heat and continue to cook for about 10 minutes7Turn off the heat, take out the curry cubes, break them all into the pot, stir evenly8 After the curry cubes are completely dissolved, then hit **, simmer over low heat until the curry is thick and paste, mix in rice and eat it9 finished products.

Chicken nuggets curry with potatoes.

Ingredients: Chicken (1 piece, about 650g), Curry Powder (20g), Potato (2pcs), Onion (1/2).

Seasoning: Ginger (2 slices), Sugar (1 2 tablespoons), Salt (to taste), Cooking wine (1 tablespoon), Light soy sauce (2 tablespoons).

Steps: 1. Wash the chicken and control the water for later use.

2. Chop the chicken.

3. Fly the water and drain the water.

4. Cut the potatoes into cubes.

5. Cut the onion into cubes and set aside.

6. Put oil in the pot, fry the potato cubes in the pan until golden brown on both sides, and remove them for later use.

7. Leave the bottom oil in the pot, add the chopped onion and ginger slices and stir-fry until fragrant.

8. Add the potatoes and chicken pieces and stir-fry evenly. Add 2 tablespoons of light soy sauce, 1/2 tablespoon of sugar, appropriate amount of salt, and 1 tablespoon of cooking wine, melt the curry powder or curry paste with water, pour it into the pot and stir-fry evenly.

9. Add the water that has not been covered with the ingredients, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

Put a little oil in the pot, add the chicken pieces cut into small pieces, carrots, potatoes, onions and stir-fry for a while, then add 600ml of water, bring to a boil over high heat, turn to medium heat and cook for about 10 minutes, break the curry cubes into the pot, turn over for 2-3 minutes and then turn off the heat.

PS: If you don't have enough water, you can add water directly to the pot after adding the curry cubes to the pot, and if there is more water, you can heat it for a while.

Chop 4 chickens, stir the marinated chicken pieces together with a little salt, 1 tablespoon light soy sauce, half a tablespoon of cooking wine, and cornstarch for half an hour to taste, peel the potatoes and cut them into small pieces, drain the water;

2. Heat the oil in a pan, drain the potato cubes and fry them until golden brown on both sides;

3. Add the marinated chicken pieces, also with the method of half frying and half frying, and fry until the chicken changes color;

4. Add 1 tablespoon of light soy sauce, sugar, half a tablespoon of cooking wine, stir-fry evenly; Melt the curry powder with 1 tablespoon of water, pour it into the pan and stir-fry a few times.

Ingredients: 1000 grams of chicken.

Accessories: 150 grams of potatoes (yellow skin), 150 grams of onions (white skin), 150 grams of seasoning, 10 grams of curry, 5 grams of chili paste, 100 grams of vegetable oil, 5 grams of starch, 1 gram of sesame oil, 10 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate.

Preparation of chicken curry.

1.Cut the chicken into cubes after it is cleaned; 2.Peel the potatoes and cut them into cubes; 3.

Leave little oil in the pot and heat it, pour in the onion and stir-fry, then pour in the curry powder and chili sauce and stir-fry well; 7.Add chicken pieces, cooking wine, salt, monosodium glutamate and broth, simmer over medium heat for about 15 minutes; 8.Drizzle with water, starch and sesame oil before cooking.

Ingredients: 2 chicken thighs, a large potato, a green onion, an appropriate amount of garlic, 1L milk, 1L of meat and bone broth, 40g of butter, 20g of sugar, 20g of curry powder, appropriate amount of salt.

Method: 1. Cut chicken thighs and vegetables into pieces for later use;

2. Melt the butter in a hot pan, add garlic and curry powder, turn to low heat and fragrant;

3. Add chicken thighs and sugar and stir-fry for 2 minutes;

4. Add the green onion and continue to stir-fry for 2 minutes;

5. Add the potatoes and stir-fry evenly, move all the ingredients to a large pot, pour in the meat and bone broth and a large carton of milk, until all the ingredients are submerged;

6. Add salt to taste and bring to a boil over high heat;

7. Turn to a simmer and continue to boil for 30 minutes, until the soup thickens and the chicken and potatoes are crispy;

8. Pour the rich curry over the hot rice.