1. Material collection
2. Marinate the chicken breast with salt, cornstarch and pepper for at least 30 minutes. I usually cook it for breakfast in the morning and put it in the refrigerator. It will taste just right when I go home after school in the afternoon.
3. Dice the marinated chicken and fry, take out slightly golden brown and set aside
4. Pour oil in the pot, sauté the peeled and diced potatoes and carrots, pour the chicken breasts and the water just submerging the ingredients, add the curry cubes and cook
5. The soup is slightly thickened and sprinkled with shredded onion, cook until the onion is translucent
Tips:You can add peanut butter or dark chocolate before putting the onion, the curry will become thicker, and replacing the milk with water will make the texture smooth.
