Ingredients: carrots, potatoes, mushrooms, onions, curry

Methods:

1. Cut the potatoes into cubes.

2. Cut onion cubes, diced carrots and sliced mushrooms.

3. Prepare a box of Vermont curry (medium spicy).

4. A bottle of Great Wall dry red.

5. Lightly oil the potatoes and serve.

6. Blanch the chicken pieces, also known as "flying water".

7. Pour the chicken pieces into the frying pan and fry.

8. Add red wine to remove the fishy flavor of the chicken.

9. Pour potato cubes, onions, carrots and sliced mushrooms into the pan in turn and saute them together.

10. Cover the pan with a lid, turn off the heat and simmer for a while.

11. Take out the curry into the pot, according to personal taste, then add salt and chicken essence and continue to stir.

12. Steam the rice beforehand and pour on the curry chicken pieces, it is done!