1, grab and wash the diced chicken leg meat until it is clear, put it in a large bowl, add soy sauce, soy sauce, a little salt and sugar to marinate; While marinating the chicken, prepare other materials: potatoes are washed, peeled and cut into hob blocks, carrots are peeled and cut into hob blocks, ginger is minced and onion is minced, and onions are washed and sliced for later use;

2. Heat the frying pan with a thin layer of oil, drain the chicken pieces into the pan, fry on medium and small fire until the skin is oily, slightly golden and fragrant, and serve for later use; With the chicken oil fried in the pot, the carrot pieces and potato pieces are fried in the pot until the skin is burnt and fragrant; Add a little oil as appropriate according to the situation in the pot, and pour the chopped Jiang Mo onion and onion into the pot to stir-fry;

3. Return the chicken pieces, carrot pieces and potato pieces that have been processed in the early stage to the pot, and stir-fry them evenly with high fire; Pour coconut milk 1 can and broth 1 cup into the pot, stir well, and stew the materials in the pot over medium heat until cooked and soft;

4. Turn off the fire temporarily. Break the big gold curry block into the pot. After it is fully dissolved, simmer for about 5 minutes. During this time, stir it with a spatula to make the juice hang evenly and avoid the bottom paste.

5. Is it enough to serve 1 bowl of newly steamed white rice, pour 1 spoon of freshly cooked curry chicken pieces and delicious curry chicken rice 1 bowl?

6. The word "curry" comes from Tamil, which means "cooking many spices together". Its unique fragrance comes from spices such as fennel, cinnamon, star anise, turmeric powder, ginger powder, coriander, clove, bean pulp, gold powder and citronella. Spicy taste comes from red pepper, black pepper, ginger, garlic and mustard. These very different spices come together to form a colorful and rich fragrance of curry dishes.

7. Degree can be said to be the originator of curry. Curry originated in India, and Indians believe that eating curry can diminish inflammation and resist aging; Seasoning, slimming and helping digestion. Indian folklore says that curry was created by Buddha Sakyamuni to help Indians who don't eat pork and beef hide the fishy smell of mutton.

8, the best way to eat curry, curry bibimbap. Today, curry chicken rice is served, which is delicious and easy to cook. No matter whether it is at home or at a banquet, lazy housewives will win! The method is very simple. Wash rice and stew rice at the same time. Cooked curry dishes are also cooked. White rice as white as jade is served, poured with 1 spoon of golden and mellow curry and delicious curry chicken rice. Is it enough for you 1 bowl? Don't forget to prepare 1 can of coconut milk for this dish. Oh, coconut milk is the crowning touch of curry dishes!