1. Cut potatoes and carrots into pieces
2. Put the carrots in the pot and cook for 5 minutes, then add the potatoes and cook together. When the potatoes are crushed by a pinch, remove the carrots when they are soft.
3. Cut the chicken legs into small pieces, put them in the pot and copy to remove the froth, and remove them for later use.
4. Mash the potatoes, don't need to be very bad, set aside.
5. Put oil in the wok, add the onion cubes and start to fry.
6. When the onion is a bit transparent, add the chicken nuggets and stir fry the curry powder.
7. After the food in the pot is stained with curry color, add water after it has a fragrance, as long as the water is just enough to cover the ingredients.
8. After the water is boiled, add milk, salad dressing, carrots, and salt. Stir the salad dressing in the soup and continue to cook on medium heat.
9. After boiling for 15 minutes, the soup will darken. When it is slightly thick, add the mashed potatoes. At this time, the mashed potatoes play a role in thickening starch! If it is still too weird, you can add more mashed potatoes or continue cooking. Until the soup is thick! You can get it out!
10. Pour the curry paste on the prepared rice! Be careful not to swallow your tongue!
11. After the curry paste is made, let it be eaten for half a day or a day, and it will taste even better! !
