If you buy a ready-made curry block, you can melt the stewed potatoes directly, but I don't like the sour taste of curry. You can also use curry powder, which is more complicated. You must use onions, chop them up and throw them into the oil pan for stir-frying, then pour in the meat, continue to stir-fry, sprinkle curry powder almost cooked, and then stir-fry. The next key step is to give light milk and coconut milk, which are all without sweetness, and then add some water to cover all the pan. If you feel that the taste is not enough, you can add some salt chicken essence or something. This is a very fragrant curry. Generally, this kind of curry belongs to Southeast Asia, the taste of Vietnamese, Singaporean and Malay, and the aroma of curry is all put forward by milk and coconut milk. If you cover rice, you can leave more juice.