2. Add 1/4 tsp salt and marinate for a few minutes.

Step 3 cut potatoes and carrots into pieces

4. Pour curry powder into a bowl, add 400 ml of water and mix well for later use.

5. Heat a wok, pour in 1 tablespoon vegetable oil, and pour in chicken pieces to fry for 2 minutes.

6. Add potato and carrot pieces and continue to fry for 2 minutes.

7. Pour in the curry sauce.

8. After the fire boils, turn to low heat and cook for about 25 minutes.

After 9.25 minutes, turn to high heat, add 100 ml coconut milk, and cook until the soup thickens.