1. I bought half of a chicken, and picked out the chicken legs and the meaty parts, washed it for later use, and used the rest for soup. Then cut the potatoes and carrots, and dice the onions.
2. Put about 30g of oil, put the chicken in and fry, then add potatoes, carrots and onions. Add 400ML of water, boil to remove the froth, then turn to medium heat and cook for 10 minutes
3. Turn off the heat, add 4 pieces of curry, stir well, turn on the heat, and simmer for 5 minutes until the curry becomes a thick paste. It can’t be too thick or too thin, I personally feel that it’s better
4. Because it is a finished curry, there is no need to add any seasoning, and the taste is just right, not too spicy
5. Bibimbap with more curry sauce is more fragrant
6. This is the curry I use. It tastes good, and the most important thing is convenient. Everyone can try to make it at home. I think the most important thing is when the juice is collected. Whether it is good or not has a lot to do with the consistency. Everyone Must pay attention
7. The rest of the chicken is cooked in soup, it's not bad
