Curry is really a versatile spice, whether it is served with meat, seafood, vegetables, rice, noodles... everything is so delicious. No wonder so many people like it. When I thought of the thick yellow color and the tempting fragrance, my appetite became big and I couldn't help but drool. Today, this curry with potatoes and diced chicken is the most common and classic curry dish, but it will always be the most nostalgic delicacy on the table.
Curry is not only delicious, but also contains crude fiber, protein, multiple vitamins, multiple trace elements, etc. It has the functions of warming the body, strengthening the spleen, warming the stomach, and stimulating appetite. It can also 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. In winter, you can often make some curry dishes to add warmth to the cold winter and accompany us through the warm winter.
If you want to make curry dishes with a more vivid and higher-level flavor, you still need to master a little trick, which is to add "coconut milk". Only by adding "coconut milk" can the rich curry aroma be better stimulated and the curry taste is more fragrant and smooth. Generally, coconut milk can be purchased in imported supermarkets. If coconut milk cannot be purchased, you can buy Sanhua Light Milk instead. The taste will be relatively poor.
Curried potato diced chicken
By NonaDickens
Recipe Recommendations
- chicken breast 400 grams
- potatoes of 2
- carrots art. 1
- coconut milk 1 can of
- onion 1/2
- salt 1 teaspoon
- cooking wine 1 tablespoon
- slightly spicy
- cook
- three-quarters of an hour
- ordinary
Steps for Curried potato diced chicken
1
Materials are ready. 
2
Wash and dice the chicken, marinate with cooking wine and salt for 10 minutes, and prepare coconut milk and curry.
3
Slice onions, peel and dice carrots and potatoes and prepare.
4
Heat the oil in the pan, turn to medium heat, and fry the diced chicken until fragrant.
5
Fry the diced chicken on both sides until golden brown.
6
Add diced potatoes and fry until the surface of the potatoes is tight and slightly browned, and then slightly fry the carrots.
7
Heat the oil in another pan and saute the onions until fragrant.
8
Add the chicken, potatoes, and carrots in turn and stir fry.
9
Pour in water and coconut milk, and add the golden curry pieces until the curry is completely melted. 
10
After boiling, turn to medium heat and cook until the potatoes and carrots are soft and the soup is sticky.Curried potato diced chicken Make Tips
1. Coconut milk can be purchased in imported supermarkets. If coconut milk cannot be purchased, you can buy Sanhua Light Milk instead. 2. Gently frying potatoes and carrots until fragrant, which not only enhances the flavor of coriander, but also maintains its shape after boiling and is not easy to boil. 3. The amount of curry pieces can be added more and less according to personal taste. If you like to eat thick ones, you can cook more to dry the juice; if you like juicy ones, you can add more coconut milk or water. 4. Curries taste better if eaten overnight.