1. Peel the potatoes and carrots and cut into small pieces. If you have onions and green peppers at home, you can add some in moderation. I don't have them at home, so I didn't add them.
2. After the chicken breast is cleaned, cut into small pieces, add appropriate amount of peanut oil and black pepper. My family only has peanut oil. If there is a lighter flavor such as corn oil, it is also good. Stir well and set aside for later use.
3. Add a little oil, add potatoes and carrots, fry them yellow, pour out, add the chicken, add carrots and potatoes when they turn white, and add some water to the fry for a while. After the high heat is boiled, add 3 pieces of curry, turn to low heat and simmer for 10 minutes. Taste it in the meantime and add some salt when it feels weak. When you arrive later, pay attention to observe that the concentration of the soup, if it is too thin, boil it for a while, and add a little water if it is too thick. Then it can be out of the pot and poured on the rice. I forgot to take photos in this step
Tips:While cooking chicken curry, it is stuffed with rice.
