Preparation materials: diced chicken breast 200g, appropriate amount of corn starch, diced carrot 50g, diced potato 50g, diced onion 50g, drinking water 1000ml, curry block 1 box.
1, prepare all the ingredients, find a deep pot, pour in proper amount of cooking oil, pour in diced chicken breast, and stir-fry until white.
2. Add diced carrots, diced onions and diced potatoes and stir-fry until soft.
3. Then add 1000 ml of drinking water and boil.
4. After all the ingredients are boiled, skim off the floating powder, add the curry pieces and stir them from time to time to let the curry pieces melt.
5. After the fire boils, simmer for about 30 minutes.
6. Cook until the ingredients are soft and rotten, and the soup is thick. Stir from time to time to avoid bottoming out.
7. Put the chicken curry into the dish and add the rice to start.