Chicken curry rice is a delicious dish with chicken and curry as the main ingredient, simple to make, suitable for beginners. The word curry is derived from the Tamil language and means a mixture of spices and stewed, and its origin is said to be in India. This dish is not only rich in flavor, but also has health benefits. Studies have shown that the curcumin in curry can protect the heart and prevent heart failure. As a phenolic antioxidant, curcumin can help regulate blood lipids, promote calorie metabolism, have a certain preventive effect on cardiovascular disease, and can also play a role in dissolving phlegm and relieving cough.
1. Prepare the ingredients, dice the chicken, add two tablespoons of light soy sauce, two tablespoons of cooking wine and half a spoonful of salt, mix well and marinate for 15 minutes. Peel and dice potatoes and carrots, and cut onions into pieces for later use.
2. Stir-fry chicken: Heat the pan with cold oil, add the onion and chicken first, stir-fry over high heat until it changes color, and set aside.
3. Add some oil to the pan where the chicken has been fried, add diced potatoes, carrots and other vegetables, and stir-fry quickly over high heat for two minutes.
4. Add cold water to cover the ingredients, cover the pot and bring to a boil.
5. Add the fried chicken and curry cubes, mix well and cook over medium heat for about 10 minutes.
6. Remember to stir during the period to avoid pasting the pot. Potatoes and carrots can be cooked until soft~
7. Serve the rice in a small bowl with a round bottom, flatten the surface with a rice spoon, buckle it on a plate, pour curry over it and enjoy the deliciousness!
