300g of chicken breast, 300g of potato, 0g of carrot100g, 50g of sweet pepper, 20g of onion, and 0g of curry block100g.

working methods

1. Cut the chicken breast, marinate it with a little cooking wine, soy sauce and pepper for a while, and wrap it with thin starch.

2. Peel, wash and cut potatoes and carrots into small pieces, cut onions into small pieces, cut lanterns and peppers into small pieces, and cut curry into small pieces for later use.

3. Stir-fry potatoes and carrots with a little oil, and remove and drain the oil. (omit this step and put it directly into the pot in the fifth step without frying. But personally, I think that if you are a curry beef, you should put all these vegetable accessories into a pot and cook them together. However, if the chicken curry is cooked for a long time, the meat will be old and the taste will not be tender, so I personally prefer to fry the side dishes until they are medium-cooked. )

4. Put oil in the hot pot, and then fry the chicken when the oil temperature is up. Take out and drain for later use.

5. Leave the bottom oil in the pot and fry the onions. Then add chicken, potatoes, carrots and sweet peppers and stir-fry for a while, and turn the fire to a minimum. Add small pieces of curry, pour 500 ml of hot water and stir well clockwise. Stew for 5 minutes until the curry melts into a paste. I used sweet dream curry, without salt. I used to use curry powder. When cooking this dish, I have to stir-fry the batter to adjust the concentration. Later, I found that this curry block is quite simple and convenient, and it doesn't need to fry batter, and it tastes good. )