material

Potato 150g, carrot 100g, onion 50g, chicken leg 200 and curry marinade.

Folding process

1. Dice chicken breast, potatoes and carrots with a hob (don't cut it too big, it's better to cut it moderately, because large pieces are not cooked well), and cut onions into pieces, just moderately.

2. Boil the water, blanch the diced chicken, remove it and dry it for later use.

3. Put a proper amount of oil on the wok. When the oil is 80% hot, add curry blocks and stir fry for a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty.

4. When finished, cover the lid and keep it stuffy for 3-5 minutes, and it will taste better.

5. Steamed rice is served on a plate and served with chicken curry.