1. Wash potatoes, cut into small pieces with a hob, and rinse with clean water (avoid burning in the oil pan). Cut boneless chicken thighs into pieces, and cut onions into pieces, set aside.
2. Fill the pot with three small bowls of water and bring to a boil. Stir-fry the potatoes in a frying pan for a few minutes, then pour them into a boiling water pot and continue to heat them over medium heat.
3. Stir-fry chicken and onion in a pot until 7 minutes cooked.
4. Pour the fried chicken and onion into a potato pan, add curry powder (I use McCormick), salt, soy sauce, and sugar over a medium-low heat for 15 minutes, until the potatoes begin to crumble.
5. Let it simmer for less than 10 minutes. If the soup feels a little viscous, you can turn off the heat. (I like green onions, so I sprinkled some green onions when I turned off the heat)
Tips:Two yuan of McCormick curry powder can also cook delicious curry. If you like sweetness, you can put 1 or 2 grams of curry less, add apple carrots and cook together.
