Chicken, potatoes, carrots, onions, Japanese curry

working methods

1. Scrape the chicken leg clean and cut it into cubes. Potatoes, carrots, onions, diced. Wash potatoes with water to remove excess starch.

2. After the oil is hot, add the onion and stir fry. Then add chicken, diced potatoes and diced carrots in turn. Stir-fry not all the ingredients have been drained.

3. After the water is boiled, put three small pieces of curry. This Japanese curry, according to the number of ingredients, is related to the consistency of the soup that people like. You can put more if you like strong ones.

4. Turn to a small fire and simmer slowly, which is easy to paste the bottom of the pot and needs to be turned over every five or six minutes. When potatoes have no edges and corners, they can be cooked.