How to make curry chicken rice

Curry chicken rice is actually made with curry as the main seasoning and chicken as the main seasoning. Because curry has certain health benefits and can help us protect our hearts and prevent heart failure, it is better for our health to use curry during the cooking process.

The word "curry" comes from Tamil, which means "many spices cooked together". It is said that the hometown of curry is in India. Curry is not only delicious but also healthy. According to a new Canadian study, curcumin contained in curry has the effect of protecting the heart and preventing heart failure. Because curcumin is a phenolic antioxidant that helps control blood lipids and promotes heat production, it has a certain preventive effect on cardiovascular disease.

Research by the American Association for Cancer Research points out that curcumin also has the function of activating liver cells and inhibiting cancer cells. It can play a certain role in the prevention of liver disease and cancer, and is beneficial in preventing Alzheimer's disease. In addition, curcumin can accelerate wound healing and reduce scar formation. In addition, curry also has the functions of warming the body, strengthening the spleen, warming the stomach, and stimulating appetite. It can also help people reduce post-meal insulin response, promote energy metabolism, make people consume more calories, and promote fat oxidation, which is beneficial to prevent obesity.

Method 1

1. Peel and dice potatoes, wash and dice carrots, dice onions, and dice chicken legs

2. Heat oil in a pan, add chicken and fry until it changes color, then add potatoes, onions and carrots and fry for 1 minute.

3. Pour in warm water to the same level as the ingredients and bring to a boil. Add the curry sauce and bring to a boil. Cook over medium-low heat until the soup thickens.

Method 2

1. Dice the chicken breast, and cut the potatoes and carrots into cubes (do not cut

The onion should not be too big, it is better to be moderate, because large pieces are difficult to cook). Cut the onion into moderate pieces!

2. Bring the water to a boil, blanch the diced chicken, remove from the water, drain and set aside.

3. Put a proper amount of oil in a wok, when the oil is 80% hot, add the curry cubes and stir-fry for a few times, add the onions and continue to stir-fry, add the potatoes and carrots. Finally, add the diced chicken, add a proper amount of water, and stir-fry until the potatoes and carrots are fully cooked. At this time, you can add some salt or chicken essence according to your taste, but don't make it too salty.

4. After cooking, cover the pot and simmer for 3-5 minutes for better taste.

5. Steam the rice until cooked, place on a plate and pour the chicken curry on top.