Chicken rice with curry potato(ka li tu dou ji rou fan )

Chicken rice with curry potato

Introduction:

"Before, I didn't like curry very much. I thought it was too spicy and too strong. When I think of my colleagues who came back from India, they say that they can smell a strong curry smell when they set foot on the land of India, which is not suitable. So I always imagine that it's a salty sea smell. Maybe it's too biased. The reason why I want to try it is that it's tempting to see what everyone is doing. It's impossible to understand him without trying. I bought a box of curry with the idea of wasting a meal, Once I made it, my son yelled delicious. I also love my family and think it's delicious. In fact, it's very good. It's a pity that my son is allergic and can't eat more. I'll wait for the next time. I remember to buy onion and make it the perfect one. Baidu's nutrition for this meal: potatoes: anti aging, weight loss, beauty and skin care. Carrots: benefiting liver and eyesight, benefiting diaphragm and widening intestine, strengthening spleen and eliminating malnutrition, enhancing immune function, reducing blood sugar and lipid. Chicken: it has a good therapeutic effect on malnutrition, fear of cold, fatigue, anemia, weakness, etc. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. Curry: promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis, increase appetite; promote blood circulation, achieve the purpose of sweating; American Cancer Research Association pointed out that curcumin contained in curry has the function of activating liver cells and inhibiting cancer cells; curry also has the function of assisting wound mouth complex, preventing Alzheimer's disease. It's all good ingredients for spring. "

Production steps:

Step 1: wash potatoes and carrots, peel and cut into small pieces.

Step 2: wash chicken leg, peel and cut into small pieces

Step 3: put oil in the pot, stir fry the chicken, remove the water vapor, and change color slightly on the surface.

Step 4: stir fry potatoes and carrots.

Step 5: add enough warm water for 10 minutes.

Step 6: add the curry and turn the heat down. Salt can be added according to personal taste.

Step 7: take the soup to one third of the remaining, cease fire, ensure that the soup is thick, and don't leave too much.

Step 8: button the rice into a bowl, hand in the curry potatoes, and sprinkle with chopped chives.

Materials required:

Chicken leg: 2

Potatoes: 1

Carrot: 1

Rice: right amount

Minced chives: right amount

Peanut oil: 1 teaspoon

Curry: 10g

Salt: right amount

Note: curry taste strong, basically do not put other spices.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Curry

Chinese PinYin : Ka Li Tu Dou Ji Rou Fan