1. Prepare the ingredients, (forgot to shoot the onion)
2. First pat the chicken with a rolling pin to relax (so that the marinade will taste faster), then dice, add a little soy sauce, salt, black pepper, oil consumption, a little meat tenderizer (you can put it in or not), mix well, and then Put it aside first.
3. Dice carrots, potatoes, and onions separately
4. Add oil to the hot pan, add the chicken and stir-fry until it is done, then place the chicken in a bowl.
5. Clean the wok, add onions and carrots and fry them to get the aroma, then stir fry the potatoes
6. Wait for the potatoes and carrots to be almost cooked. Put in the water and have more surface than the ingredients. Cook for 15 to 20 minutes.
7. Turn on a low heat, add the chicken and two curry cubes, stir with a spatula until it melts (if the curry burns easily at the bottom), the soup becomes thick and thick.
8. Buckle the white rice on the plate, then pour a circle of chicken curry on it
Tips:As the auxiliary ingredients for marinating chicken, I think that as long as you control it so that you don’t shake your hands, sprinkle a thin layer on the meat, and the taste is generally just right.
