Strong Aroma-indian Curry Chicken in Clay Pot

Name: Strong Aroma-indian Curry Chicken in Clay Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 1/2 root carrot; 1/2 potato; a little Oily skin; a little Dry starch; a little ginger; Some shallot; 1 tablespoon Indian Yellow Curry; 1/2 teaspoon salt; 1/2 tablespoon Cooking Wine; 1/2 tablespoon Soy sauce; 1 teaspoon Chicken noodles

by Poetic heart

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The content of protein in chicken is high, there are many kinds of amino acids, and the digestibility is high, it is easy to be absorbed and utilized by the body, and it has the effect of strengthening physical strength and strengthening the body. Chicken meat also contains phospholipids, which are important for human growth and development, and is one of the important sources of fat and phospholipids in the Chinese diet. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, anemia, weakness and other diseases. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, nourishing deficiency and essence, invigorating the spleen and stomach, invigorating blood vessels, and strengthening the bones and muscles.
The curry chicken is bright in color, smooth and tender, rich in flavor, salty, sweet and slightly spicy, but the curry is spicy, spicy and not choking. Even people who don't usually eat chili can enjoy it with confidence. It's a meal that both adults and children like. "

Strong Aroma-indian Curry Chicken in Clay Pot

1. Remove the large bones of the chicken legs, cut them into 1 cm square cubes, add a little salt, cooking wine, green onion, ginger, and dry starch, and marinate for 15 minutes.

Strong Aroma-indian Curry Chicken in Clay Pot recipe

2. Cut carrots and potatoes into hob pieces, and cut oil skins into strips.

3. Heat the oil in a pot, stir in the chives and ginger, and pour in the marinated chicken.

4. Stir-fry until the chicken is discolored, add cooking wine and soy sauce, continue to stir-fry for a few more times, and serve.

5. Heat the oil in a separate pot, add carrots, potatoes and oil skins, stir fry for a while, and add a little salt.

6. Add the fried chicken and stir-fry evenly.

7. Add a tablespoon of Indian yellow curry.

8. Add appropriate amount of water to boil.

9. Pour into the casserole and cook for 15 minutes on medium and small heat.

10. When the ingredients are soft and the broth is thick silk, add chicken powder and sprinkle with chopped green onion.

Tips:
Poetry heart phrase:

1: The diced chicken should be marinated first to make it taste better.

2: When the chicken is fried, seasoning can be added as soon as the color changes, and it should not be too old.

3: Because curry paste has a salty taste, reduce the amount of salt.