You can put more curry if you like heavy taste, and less curry if you like light taste, depending on your personal preference. However, the bulk curry sold in general supermarkets can be cooked for 2-3 people in 6 small pieces.

Preparation materials: a potato, a carrot, a chicken breast, half an onion, and a packet of curry sauce.

Production steps:

1, all ingredients are diced, and potatoes should be soaked in water. Marinate the chicken with salt, cooking wine and shredded ginger for a while.

2. Heat a little oil, stir-fry the onion for fragrance, add the chicken and continue to stir-fry until it changes color.

3. Add potatoes and carrots to continue stir-frying. Some practices are to blanch potatoes and carrots first, so that when curry sauce is added later, the taste will not be so good and it will be too soft. It depends on personal preferences.

4, add water and curry sauce, the amount of water has just passed the dish. Just cook until the soup is thick.

5. Add a little water starch before the last pot, and the soup will be thicker.

6, a full bowl of rice is shaped and buckled on the plate. This step can also be omitted. Just pour the juice directly into the bowl.

7. Just pour it. The juice here is for two people, so a packet of curry sauce is used up.