Fresh and Strong Flavor----【curry Chicken with Bamboo Shoots】

by It's sweet

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

According to a recent report by the Indian Asia News Agency, researchers at Loyola University Medical Center in Chicago found that curry contains a chemical substance called curcumin, which can prevent the proliferation of cancer cells and is effective in preventing cancer, especially leukemia. In addition, curcumin can also eliminate the harmful effects of smoking and processed foods on the body. Studies have also found that other ingredients in curry, such as cumin and coriander, are beneficial to the heart.
The edible parts of the corn shoots are the young and tender ears with the grains not yet uplifted. They are rich in nutrients. Each kilogram of fresh corn shoots contains 29.9 grams of protein, 19.1 grams of sugar, 1.5 grams of fat and 0.5 mg of vitamin B1 , Vitamin B2: 0.8 mg, vitamin C 110 mg, iron 6.2 mg, phosphorus 500 mg, calcium 374 mg, and it also contains a variety of essential amino acids for the human body.
The origin of bamboo shoots is the same as that of sweet corn, and it is produced more in the United States. Only a small amount of planting has occurred in China in recent years, and it is distributed near a few large cities. The edible part of the corn shoots is the young and tender ears that have not yet raised the grains, which are rich in nutrients. "

Fresh and Strong Flavor----【curry Chicken with Bamboo Shoots】

1. Dice the chicken thighs (the bones can be used in soup), marinate them with salt, cooking wine, and a small amount of cornstarch.

2. Cut the baby corn into 2 pieces, cut the onion into small pieces, dice the carrots, and dice the green peppers.

3. Put oil in the pot, add the chicken thighs and fry until the color changes, and then take it out.

4. Using the remaining small amount of oil, add the carrots and stir fry.

5. Then add onion and saute until fragrant.

6. Add the fried chicken and baby corn, add water, and cover the ingredients.

7. Prepare the curry.

8. After boiling, add a piece of curry to melt, while stirring, to prevent sticking to the pan.

9. Add a piece of curry at the same time as the green pepper, and stir as you go.

10. Cook until the soup is thick and seasoned.

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