1. Clean the chicken breast, put it in the refrigerator for half an hour to harden, and cut it into 2cm square pieces. Wash the onions, potatoes, carrots, and green peppers and cut into pieces about 2 cm each.
2. Put corn oil in a hot pan, add chicken breasts, onions, potatoes and carrots, stir fry until the chicken is discolored, add cooking wine and cook until fragrant.
3. Add 400g of water and heat and cook for about 10 minutes, until the potatoes and chicken become soft and rotten.
4. Turn to low heat, add the curry cubes, stir until completely melted, and simmer for about 5 minutes until the curry becomes a thick paste and the chicken tastes well.
After adding the curry, it must be simmered on the lowest heat, otherwise it will be easy to lose.