One whole chicken leg, 1 potato, 2/3 carrots, 1/2 onion, and appropriate amount of rice.

1/2 teaspoon salt, 1 tablespoon cooking wine, 4 small pieces of curry (medium spicy).

1. Wash the chicken legs, remove the bones, cut into pieces, marinate with salt and cooking wine for 10 minutes. 2. Cut onions into cubes. Wash, peel and cut the carrots into small pieces. Peel the potatoes, wash and cut into pieces.

3. Heat the pan, pour an appropriate amount of olive oil, add chicken pieces when the oil is hot, stir-fry until the chicken changes color, add onions, carrots and potatoes, stir-fry together evenly, pour hot water over high heat. Bring to a boil, then reduce to low heat and simmer for 15 minutes.

4. Skim off the grease and foam on the surface, turn off the heat, add the curry cubes, stir well quickly, then turn on the heat and simmer.

5. Stir continuously with chopsticks until the later stage of cooking, and decide whether to add more salt according to the saltiness. When the soup thickens, turn off the heat.

6. Plate rice and serve with cooked curry.

1. The chicken legs must be marinated in advance. Score a few cuts on the surface, then apply the seasoning evenly and marinate for more than two hours;

2. Put in the pot Add a little oil and fry the surface of the marinated chicken legs until golden brown, which will help to stir out the fat in the chicken skin; then use the remaining base oil to sauté the onions until fragrant;

3. Soak the rice in advance Twenty minutes, this can speed up the maturity of the rice; then add the onions and stir-fry with the curry, so that the surface of the rice grains is coated with curry powder;

4. Transfer to the rice cooker, paying attention to the chicken legs Buried in rice, the chicken legs can be evenly flavored;

5. The lemon and mint (or other herbs) on the surface can be used as decoration, or you can squeeze lemon juice and bay leaves into the rice and eat together.