Chicken has a high protein content, many amino acid types, and high digestibility. It is easy to be absorbed and utilized by the human body and has the effect of enhancing physical strength and strengthening the body. Chicken meat also contains phospholipids that play an important role in human growth and development. It is an important source of fat and phospholipids in the dietary structure of China. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, anemia, weakness and other diseases. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones.
The diced chicken curry is bright in color, smooth and tender, with a strong aroma, salty, sweet and slightly spicy. However, the curry is spicy, spicy but not choking, and even people who don't usually eat peppers can enjoy it with confidence. It is a favorite dish for adults and children.
Indian curry diced chicken stew
By MilanBlick
Recipe Recommendations
- chicken legs of 2
- carrots half a
- potatoes half a
- with oily skin a little
- dry starch a little
- Jiang a little
- onion appropriate amount
- salt 1/2 teaspoon
- cooking wine Half a spoon
- soy sauce Half a spoon
- chicken powder 1 teaspoon
Steps for Indian curry diced chicken stew
1
Remove the bones of the chicken legs, cut them into one-centimeter cubes, add a little salt, cooking wine, onion, ginger, and dry starch, grab well and marinate for 15 minutes.
2
Cut the carrots and potatoes into hob pieces, and cut the oil skins into strips.
3
Heat the oil in the pan, stir-fry the chives and ginger, and pour in the marinated diced chicken.
4
Stir fry until the diced chicken changes color, add cooking wine and soy sauce, continue to stir fry a few times, and serve for later use.
5
Heat the oil in another pan, add carrots, potatoes and oil skins, stir fry for a while, and add a little salt.
6
Add the diced chicken and stir well.
7
Add a large spoonful of Indian yellow curry.
8
Add appropriate amount of water and bring to a boil.
9
Pour into a casserole and simmer over medium heat for 15 minutes.
10
When the ingredients are soft and the soup is thick, add in the chicken flour and sprinkle with chopped green onion.Indian curry diced chicken stew Make Tips
Poetic heart phrase: 1: The diced chicken should be marinated first to taste better. 2: When frying the diced chicken, add seasoning as soon as the color changes. Don't fry it too hard. 3: Because the curry paste is salty, reduce the amount of salt used.