1. You can choose chicken breast for chicken. I just use this as soon as I have chicken thighs. Bone and fascia cut
2. Curry cubes and ingredients, for 2 people
3. Cut the material into small pieces, remember that small pieces are not cut into small dices. When the potatoes are cut, pour some water to avoid oxidation, and cut the onion into wide diced pieces
4. Put the oil in the pan for 5.6 minutes and heat an extra spoonful of curry powder until fragrant [Be careful of high-temperature scorching]
5. Pour down the chicken and stir fry a few times
6. Pour in potatoes and carrots
7. Add 3 bowls of water and curry cubes [Many people put the curry cubes only when the ingredients are cooked, because the curry cubes contain starch and will thicken when cooked. I personally suggest adding more water to cook together, so that the chicken and ingredients will taste better]
8. Add garlic and bay leaves, and season with a little salt and MSG
9. Simmer for a while before adding the onions [I don't like to fry onions together, because the cooked ones feel bad when they are eaten quickly. When the onion is half-ripe, not only does it have a taste, but the onion is slightly sweetened when eaten]
10. Slowly cook until thick and the ingredients are ready
11. Pour the bowl of rice and pour the curry chicken on it.
12. Delicious curry chicken rice is done
13. Offer
14. Finished product
Tips:1. When frying curry powder, pay attention to the oil temperature not too high. The fire can’t be too big, or it’s scorched
2. When boiling, pay attention to the material sticking to the pot and burning
