Curried potato chicken covered with naan
By RuthieDoyle
After making the curry cover and pouring the juice, place the naan on the bottom of the plate, pour the hot curry chicken meat, and wait for the naan to absorb the juice for a while before eating. Or tear the naan into small pieces and place it in the pan to simmer for a while. The soft naan will be quite comfortable to eat.
Recipe Recommendations
- chicken legs appropriate amount
- potatoes appropriate amount
- carrots appropriate amount
- pea appropriate amount
- salt appropriate amount
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Curried potato chicken covered with naan
1
Remove the bone and cut the chicken leg into small pieces, marinate with salt, cooking wine, and starch for 20 minutes.
2
Cut potatoes and carrots into small pieces.
3
Heat the pan with less oil and stir fry the chicken legs until color changes.
4
Add curry paste and stir fry well, add a bowl of water to boil until boiling.
5
Add potatoes and peas, cover and simmer until potatoes are cooked.
6
Add carrot slices and simmer for ten minutes, season with salt, and bring to a boil with water starch.