1. Wash large chicken legs and chop large pieces, peel one potato and cut into hob pieces, cut carrot into small pieces of 1 cm square, cut onion into pieces, break green pepper into small pieces, curry pieces 35g
2. Put 10g of oil in the wok, not too much oil.
3. Saute the onion chunks first,
4. Then add the chicken pieces and stir fry until the flesh is white.
5. Add potatoes and carrots.
6. Then add a bowl of warm water that has not been cooked. After the water is boiled, use a spoon to skim off the scum.
7. Bring to a boil, simmer slowly,
8. Stew until the potatoes can be easily cut with a spatula.
9. Add curry cubes,
10. As the curry cubes melt, the shovel should keep turning along the bottom of the pan to prevent it from sticking.
11. Simmer until the soup thickens, add the green pepper cubes and cook for a while.
12. The curry is fragrant, the potatoes are soft, and the chicken is delicious.
13. The rice is compacted in a small bowl, upside down on the plate, and topped with chicken curry.
