Boned and diced chicken legs, put them into a bowl, add salt, cooking wine, white pepper, starch and a little cooking oil, stir well and marinate 15 minutes.

Dice potatoes, carrots and onions for later use.

Heat the oil from the pan, add the chicken leg meat when the oil is hot, stir-fry until the color changes, add the onion and stir-fry.

Stir-fry until fragrant, add carrots and potatoes, continue to stir-fry, add fresh water without ingredients, add appropriate amount of curry powder, and add two teaspoons of refined salt and stir well.

Bring the fire to a boil and turn it to a low heat until the soup is thick and full.

Time's up, the pot is out, and it's very rich in curry flavor.