Ingredients: a catty of chicken, a potato, half an onion and a bowl of rice.

Seasoning: two pieces of curry brine, soy sauce, salt, cooking wine, chicken powder, broth and sesame oil.

1, shred the onion, peel the potato and cut it into hob blocks, dice the chicken with boiling water, skim off the blood foam and take it out for later use;

2. When the wok is on fire, add a little more oil. When it is 50% hot, add a little onion and stir-fry chicken pieces. Stir-fry for about 1 minute, stir-fry a little salt and add a little cooking wine. First, add potato pieces, stir fry a little, then add shredded onion, stir fry a little, add broth, and don't touch the ingredients in the pot a little;

3. When the soup in the pot boils, add curry marinade, soy sauce and chicken powder in turn until the curry marinade is completely dissolved in the soup, turn off the heat and cover the pot;

4. After ten minutes, stay by the pot and keep stirring with a spatula. When the soup is sauce-like, turn off the fire and sprinkle a little sesame oil and mix well to improve the taste;

5. Pour the rice into the dish and add the chicken curry.