Chicken with curry potato(ka li tu dou ji kuai )

Chicken with curry potato

Introduction:

"The main ingredients of curry are turmeric powder, Sichuan prickly ash, star anise, pepper, cinnamon, clove, coriander seed and other spicy spices, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and increase appetite. Curry can promote blood circulation and achieve the purpose of sweating. The American Cancer Research Association points out that curcumin in curry can activate liver cells and inhibit cancer cells. Curry can also help wound healing and prevent Alzheimer's disease. Curry can improve constipation and benefit intestinal health

Production steps:

Step 1: prepare the material, select chicken breast, peel potatoes, wash and prepare all materials

Step 2: cut the potatoes into small pieces

Step 3: cut the chicken into small pieces, cut along the texture, so that the chicken is very tender, cut evenly

Step 4: marinate chicken for half an hour with cooking wine, soy sauce, cornmeal, ginger and scallion

Step 5: cut carrots into small pieces, chop onion, ginger and garlic

Step 6: pour the curry powder packet into a bowl, add milk to make a paste, and wait for use

Step 7: add minced ginger and garlic in a hot oil pan and stir fry until fragrant. I use a non greasy pan

Step 8: pour in the potatoes, soak them in water after they are cut, otherwise they will change color

Step 9: fry the potatoes until two pieces are slightly golden, pour in the chicken, and fry until the chicken changes color

Step 10: pour the carrots and stir fry for a while

Step 11: pour in the curry milk paste and mix well

Step 12: add another bowl of water, cover, bring to a boil over high heat, remove the cover, change to low heat, remove the cover and add salt

Step 13: when the water is about to dry, add black pepper, remove from the pan and put on a plate. Sprinkle with scallions

Materials required:

Chicken: 300g

Potatoes: 200g

Carrot: 200g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Milk: moderate

Black pepper: moderate

Note: 1, cut the chicken along the texture, the best choice is chicken breast. 2, curry powder with milk will have a faint milk flavor. 3, the final boil with low heat, so that the meat will be tender

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ka Li Tu Dou Ji Kuai