material

A quarter of tender hens

A potato

carrot

An onion

2 slices of ginger

2 tablespoons curry powder (double guns)

A spoonful of flour

Coconut juice100g

The method of curry chicken (curry powder version)

Wash the chicken and cut it into small pieces, cut carrots and potatoes into hob pieces, and shred onions.

Heat oil in a pan, add carrots and potatoes, stir-fry until the edges are slightly yellow, then take it out and put it in a casserole.

Add a little more oil to the wok, add ginger slices and stir-fry until fragrant, add chicken and stir-fry until discolored, and put them in the casserole together with potatoes and carrots.

Clean the wok, add a little oil, add onion and stir-fry until soft, turn off the heat, add one spoonful of flour and two spoonfuls of curry powder and stir-fry until fragrant, and put them in a casserole with muscle potatoes. Add coconut milk and water, even chicken.

Turn on a small fire and cook until the potatoes are soft and the soup is thick. Season with salt. If you use bibimbap, it can be a little salty.

Finally, it can be eaten with rice! This casserole is small for two people, so there is a little less soup. It's better to cover the rice with more juice. Also, chicken with bones is a little ugly, so it is better to use boneless chicken legs.