1. Peel the chicken thighs and cut into pieces, and blanch them to remove the fishy smell.
2. Cut the potatoes, onions, and carrots into pieces.
3. Pour vegetable oil into the pot and stir-fry the chopped ingredients together after the pot is hot, about 3-4 minutes.
4. After being fried, put it on the plate and set aside.
5. Pour the vegetable oil again, add the chicken after the pan is hot, add the chopped green onion and ginger, and a little salt. After coloring, add the side dishes and stir fry together.
6. Add coprinus comatus, add enough water at one time to submerge the ingredients, boil and cook on medium heat for about 15 minutes.
7. Then add curry cubes, simmer for 5 minutes on low heat, and turn off the heat until the soup is thick.
8. The last step is to do it yourself. If you have a sharpener, you can DIY the rice, and the fresh and delicious chicken curry rice will be out of the oven!
Tips:The rice must be cooked in advance!
