1. Prepare materials.
2. The rice is washed clean and cooked in a rice cooker.
3. The chicken thighs and chicken breasts were frozen when they were bought, so they had to be washed, put in a pot and boiled for 5 minutes. Then cool down with cold water.
4. Cut the chicken breast into small pieces, and deboned the chicken legs and cut into pieces for later use.
5. Wash carrots, onions, and potatoes.
6. Peel the carrots and cut into pieces with a hob.
7. Peel the potatoes and cut into pieces with a hob.
8. Cut the onion in half and dice.
9. Put the chicken thighs in a frying pan, fry them until the color fades, and then leave the pan.
10. Clean the pot, and fry the onion until a little bit of oil, fry the aroma, add potatoes and carrots.
11. Take a pot and pour water into the pot. Bring to a boil.
12. While the soup is still not boiling, take a clean pot, pour some oil, add a packet of curry powder and stir fry until fragrant, turn off the heat and set aside.
13. Bring the fire to a boil, go to the foam.
14. Pour the curry paste.
15. Stir in coconut milk and cook on medium heat for about 10 minutes.
16. Put a box of curry cubes in the pot and stir. Bring to a boil and turn off the heat for a while.
17. Take a small bowl, cook the rice, and press it tightly with a rice spoon.
18. Put it upside down on the plate, then take the curry soup from the pot and put it on the rice, and place the dishes around the plate. You can eat it!
Tips:The amount of water depends on the situation, I put too much, the finished soup is a bit thin, and the broccoli is the last to add a little bit for decoration. When cooking the chicken, you can add some green onion and ginger to get rid of fishy. I didn't put it, but the taste is okay. Our family's food is relatively light. I didn't add salt to taste here. If you feel the taste is light, you can just add a little bit. Curry powder and coconut milk can be added or not, depending on personal preference.
