Chicken, carrots, potatoes, curry (preferably dark, light powder tastes slightly lighter), celery, onions, water starch, white rice.

Ingredients: chicken breast, potatoes, carrots, celery, onions, a box of curry.

Exercise:

1, raw materials are diced for use;

2, the chicken is so cooked, first fry the potatoes and carrots, or water them;

3. Stir-fry the diced chicken, and then put a piece of curry first;

4. Add potatoes and carrots after coloring;

5, stir fry evenly, add boiling water to boil, turn off the fire and add the remaining curry pieces;

6. After the curry is completely melted, open the fire and add the diced celery and chopped onion;

7. Turn off the heat when the soup thickens. If it feels not sticky enough, you can add some water starch to thicken it;

8. Pour the cooked curry juice on the white rice and you can start.

When chopped potatoes and carrots are stir-fried, add appropriate amount of hot water and cook for about 15 minutes, then turn off the heat. In short, let the potatoes and carrots cook until they are soft and rotten, and then you can turn off the heat and get out of the pot. At this point, all the ingredients have basically absorbed enough soup.