Main ingredients: 1/4 chicken,potatoes2 pieces, 1 tablespoon curry powder
Auxiliary ingredients:soy sauce2 tablespoons,sugarhalf a teaspoon, cooking wine 1 tablespoon, cornstarch, salt in small amount
Steps:
1: Cut the chicken into pieces and marinate with a little salt, 1 tablespoon soy sauce, half a teaspoon cooking wine, and cornstarch for about half an hour to let it absorb flavors. Peel and cut the potatoes into small pieces, drain well.
2: Heat oil in a pan and fry the drained potato pieces until golden brown on both sides.
3: Add the marinated chicken pieces, stir-fry them with frying and simmering methods untilthe chickenturns color.
4: Add 1 tablespoon soy sauce, sugar, half a teaspoon cooking wine, and stir-fry evenly.Blend the curry powder with 1 tablespoon water and pour it into the pan, stir for a few times.



5: Pour enough water to cover one-third of the ingredients, boil over high heat then switch to medium heat and simmer for 10 minutes.
6: Serve in a dish and decorate withred pepperand chopped green onions on top;



Tips:
1: Since this recipe does not require making curry chicken blocks, there is no onion. Adding onion would make it even more fragrant.2: Frying the potatoes until golden brown while stirring will result in better taste.3: After adding water, switch to medium heat after boiling; if kept on high heat, the chicken may become too dry and tough.4: Chicken cooks quickly, so if the potatoes are cut small, you can use less water and shorten the cooking time slightly.If you add onions, it will be even more fragrant;
2: Fried the potatoes until both sides are golden brown by frying and then stir-frying for better taste;
3: After adding water, switch to medium heat after boiling; if kept on high heat, the chicken will become too dry and tough;
4: Chicken cooks quickly, so less water can be used if the potatoes are cut into smaller pieces, reducing cooking time.