1, carrots and potatoes peeled and washed.
2, cut into small pieces for use (potatoes are easy to make and can be cut slightly larger than carrots).
3. Wash two pieces of chicken breast and cut into small pieces.
4. Add cooking oil to the hot pot, add chopped green onion and Jiang Mo.
5. Pour in the cut chicken pieces and stir fry until it changes color. After the chicken pieces are served, add a little oil to the pot, add chopped green onion and shredded ginger, stir fry, and then pour in chopped carrots.
6. Stir-fry the carrots for about three minutes, then add the chopped potato pieces.
7. Stir fry for a while, then add hot water. Add water until it is flush with the food and cook for about ten minutes. Add curry cubes.
8. Don't cover the pot after adding curry pieces. It sticks to the pan easily. Turn over at any time and cook for a few minutes to see the consistency of the soup. You can almost go out.