1. Wash garlic, onion and potatoes and cut
2. Dice the muscles, not too small, and marinate them with pepper and cooking wine half an hour in advance. After that, wash and fry in a hot pan to reduce the whiteness.
3. Reheat the pan, add oil, sauté the garlic cloves, then add onions, chicken, and potatoes in sequence. Stir on medium heat for about three minutes. No seasoning is required when cooking. Heat the water over the ingredients, boil and simmer until the potatoes are soft, about ten minutes.
4. Turn off the heat, add the curry cubes, stir to melt. Simmer on low heat for five minutes until thick. Because curry tends to stick to the bottom of the pot, stir it properly~ Turn off the heat, and it's ok~
Tips:Fry the chicken first, so that there will be no white foam when it is boiled on high fire for the first time, and there is no need to fish it ~ Don't be too old, the meat will taste bad.
