1. Cut chicken breast, potato into thumb nail size, green and red pepper into small slices, and onion into small cubes. (I ran out of carrots, so I didn’t put them out)
2. Curry cubes.
3. Beat a little egg white on the chicken breast, mix well, sprinkle a little cornstarch, and mix well.
4. Let it stand for a moment.
5. Heat an appropriate amount of peanut oil in the pot.
6. The amount of pepper is appropriate (you can leave it alone), and add two pieces of slightly spicy curry.
7. Stir the curry over low heat, add diced potatoes, and stir-fry twice.
8. Simmer in some boiling water until the potatoes are soft and waxy.
9. Add the diced chicken and scatter it with chopsticks.
10. Add onions.
11. Cook for two or three minutes, add the green and red peppers, and then add two pieces of spicy curry.
12. Stir fry until the curry melts and turn off the heat.
13. Put the rice in a bowl and pour into the plate.
14. Serve with chicken curry.
15. Finished product.
16. Finished product.
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