Chicken breast is best for curry chicken rice. Chicken breast is high in protein but very low in calories. The same 100 grams of skinless chicken breast has only 133 calories, while chicken thighs have 181 calories and chicken wings have 194 calories. Chicken breast meat is tender and tender, and 100 grams of chicken breast meat contains about 5 grams of fat, but even so, its fat content is already at the bottom of meat. People who are working out and losing weight can use chicken breast instead of pork and other foods with uncontrollable fat. Chicken breast can bring a strong feeling of fullness, which can reduce appetite and prevent overeating. The result of a mouthful of protein is that after eating a meal of chicken breast, you won't feel hungry for about 3 hours. As an extremely healthy food, chicken breast also contains imidazole, a substance that can improve people's memory and relieve fatigue caused by exercise.

How to make chicken breasts without wood: Loosen the meat and mark it with a cross-shaped knife to make the chicken breast less woody. Find the fascia side of the chicken breast, place it facing up, and then use a knife to make fine cross-shaped patterns. The knife doesn't need to be very deep. Then, turn the chicken over and start beating with the back of the knife until the whole piece of chicken is loosened. This approach destroys the fascial structure of the chicken breast, which can avoid to a certain extent the "chai" taste of chicken breast caused by too much fiber and too little fat, making you more willing to eat it regularly.

How to make curry chicken rice

Ingredients

500 grams of rice, 200 grams of chicken breast, 40 grams of curry cubes, one potato,

One carrot, appropriate amount of peas, appropriate amount of oil, appropriate amount of minced green onion, appropriate amount of light soy sauce.

Steps:

(1) Wash the rice.

(2) Pour into the rice cooker, add appropriate amount of water, and press the cooking button;

(3) Peel the potatoes, carrots, green onions, and curry cubes and prepare them;

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(4) Boil water in a pot, add chicken breasts and blanch them;

(5) Cut carrots and potatoes into cubes, and mince green onions;

(6) Soak the chicken breasts in water, take them out and let them cool, then cut them into cubes;

(7) Wash the peas and set aside;

(8) Heat the pot, add oil, sauté the chopped green onions, and add Stir-fry chicken breast;

(9) Add carrots and potato cubes;

(10) Add light soy sauce and stir-fry for a few times;

( 11) Add water to cover the ingredients, bring to a boil over high heat, and cook over medium heat for another 10 minutes;

(12) Pour in the curry cubes and peas and bring to a boil;

(13) Take a plate, spread rice on the bottom, scoop a spoonful of curry chicken and potatoes, and mix the rice with the fragrant curry sauce;

(14) Enjoy!

Tips

In order to coordinate your time, you can prepare chicken and potato curry sauce while cooking rice; peas are easier to cook and put in last, and the color is also very bright; delicious The curry sauce should be moderately thick. If it is too thin, you can heat it for a while. If it is too thick, add water appropriately. The amount of ingredients prepared is enough for a family of three.