Curry Chicken Pieces

Wash the chicken drumsticks, potatoes, carrots, onions, and green peas thoroughly, cut into pieces, and set aside.

I only used a small amount of green peas for color. You can add them or leave them out.

Add a little salt and cornstarch to the chicken and marinate for about 8 minutes.

Heat oil in a wok until hot and smoking. Add ingredients in this order: chicken, carrots, potatoes, onions. Start stir-frying continuously.

After stir-frying for 5–8 minutes, add 800ml water, cover with a lid, and simmer. Season with a little salt.

When it comes to a boil, add the curry roux.

Stir the curry roux until it is completely dissolved, then add the green peas. Keep stirring the ingredients in the pot. This part really works your arm, but you have to keep stirring or it will stick to the bottom. Continue to cook and stir until the sauce thickens and the flavors are fully absorbed, then turn off the heat and remove from the stove.

Get ready to plate.

All done and ready to serve! It goes great with rice. Kisses, thanks for watching till the end.