First, prepare a curry block or curry powder, two big chicken legs, a potato, half a carrot, an onion and a green pepper.
1. Wash the chicken legs, cut off the chicken legs, pour in soy sauce, cooking wine and ginger and marinate for about 20 minutes.
2. Cut the green pepper, onion, potato and carrot into small pieces.
When the ingredients are ready, you can fire. Pour in a little oil. When the oil pan is hot, pour the green pepper, onion, potato, carrot and chicken leg into the pan and stir fry.
4. Stir-fry a pile of ingredients for a while, pour a little water, and then add curry pieces or curry powder (see the package instructions). After the curry melts, continue to add water until the water overflows the ingredients.
5. Cover the lid, simmer over medium heat, and continue to collect juice. When the soup in the pot thickens, it can be cooked!
The rich curry smell comes to the nose, and the cooked curry chicken is poured on the dry rice. It tastes great!