1. Cut carrots and potatoes with a knife, shred onions, and chopped green onions.
2. The chicken breasts are marinated and fried into chicken chops for later use (the detailed recipe is in the previous recipe).
3. Put a little oil in the pan, add chopped green onion and onion, and stir fry.
4. Stir-fry until the green onion becomes soft.
5. Pour the carrots.
6. Add a little salt and stir fry evenly.
7. Add boiling water without any ingredients.
8. Put the lid on and simmer for twenty minutes.
9. After the carrots are simmered, add potatoes and continue to simmer for ten minutes.
10. Finally, add the curry and continue to simmer until the curry is melted and the soup is rich.
11. Place a bowl of rice on the plate, top with carrot and potato curry, and cut the chicken chops.
12. Delicious chicken curry with rice.
