1. Dice potatoes, carrots, onions, and chicken thighs. Boil the chicken thighs in hot water to remove the minced meat.
2. Pour the right amount of cooking oil into the pot, add the diced onion and stir fry, then add the diced potatoes, stir-fry the diced carrots, and finally add the diced chicken thighs and stir fry together.
3. Stir-fry when it is half cooked, pour in warm water and add curry cubes. The water must be over the ingredients. Bring to a simmer over medium heat.
4. Wait until the soup is thick and boil over high heat to collect the soup.
5. Pour the soup on the rice and you're done!
Tips:When frying the ingredients, be sure to add the diced chicken thighs at the end to prevent sticking to the pan. Except for the final step of collecting the soup, it can be cooked over medium heat, or it is not easy to paste the pot.
