1. The big one is a spoon and the small one is a tea spoon.
2. 250g chicken breast or equivalent boneless chicken thigh, curry, potatoes and side dishes. You can choose a variety of side dishes, this time you have the one you have on hand. Green peppers, onions, shiitake mushrooms, etc. can all be used, and they are nutritious.
3. Wash the potatoes, peel them and cut into small cubes, soak them in a bowl of clean water for ten minutes, change the water in the middle to wash off the starch on the surface of the potatoes, so that they will not stick to the pot.
4. Dice the chicken into a small bowl, add half a teaspoon of salt, half a teaspoon of black pepper, and 1 tablespoon of cooking wine. Grab well.
5. Mince the green onions, chop the ginger into small pieces, add them to the chicken, and marinate together for ten minutes.
6. Heat the oil pan and add 2 tablespoons of cooking oil.
7. After the oil is hot, pour the chicken into the high heat and stir fry for half a minute until the color is broken.
8. Pour the diced potatoes into the pot and stir-fry for another minute.
9. Add other side dishes and stir-fry for a minute.
10. Add 400 ml of water to the pot and boil.
11. After the water is boiled, add the block curry material and stir constantly to make it uniform.
12. Stir until it is confirmed that all the block curry ingredients are completely dissolved. After the soup is boiled, turn off the heat and continue stirring. When the soup is thick, turn off the heat.
13. Cover the cooked chicken curry on the rice and you are ready to enjoy it!
Tips:All kinds of curry rice bowls can be used in this way, which is convenient and fast, delicious and healthy.
