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

method of work

1, chicken breast cut into pieces, marinate for a while with a little cooking wine, soy sauce and pepper, and coat with thin starch.

2, potatoes, carrots peeled and washed and cut into small pieces, onions cut into small pieces, lanterns and peppers cut into small pieces, curry also cut into small pieces for later use.

3. Fry potatoes and carrots with a small amount of oil, remove and drain the oil. (omit this step, and put it directly into the pot in step 5 without frying. But I personally think that if you make curry beef, you should put all these vegetable accessories into the pot and cook them together. However, if curry chicken 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 auxiliary vegetables until they are 80% cooked. )

4. Put the oil in the hot pot, and stir-fry the chicken when the oil is warm. Remove and drain for later use.

5. Leave the bottom oil in the pot and stir-fry the onion. Then add chicken, potatoes, carrots and bell peppers and stir-fry for a while, and turn the fire to a minimum. Add the small pieces of curry, pour 500 ml of hot water, and stir evenly clockwise. Stew for 5 minutes until the curry is melted and becomes paste. I used a good dream curry block, so I don't need to add salt. I used to use curry powder, and I had to stir-fry the batter to adjust the concentration when making this dish. Later, I found this curry block, which was quite simple and convenient, without frying the batter, and it tasted good. )