1. Cut chicken legs into small pieces, cut potatoes, onions and carrots into pieces (hob-shaped)
2. Add a little oil to the pan and heat it up, then pour the chicken drumsticks and stir-fry
3. After the chicken is fried white, add diced potatoes, onions and carrots for a minute or two, then add half a tablespoon of salt and a few drops of flavor. (Because my curry powder does not taste strong, I need to add these)
4. Stir-fry the ingredients first, add curry powder and stir-fry for a while, then add milk
5. Stir-fry and add water until it is flush with the ingredients. Bring to a boil on high heat and then simmer on medium to low heat.
6. Stew until the potatoes and carrots are soft, you can start eating. If there is still a lot of juice, you can choose to turn on high heat to collect the juice, or you can make rice bowl
Tips:If you add curry cubes, basically two pieces are fine. Because I bought the original curry powder, I need to add a little salt and the flavor is very fresh. If you add curry cubes, you don’t need these. The curry cubes themselves will adjust the taste. Milk is added to make the soup thicker and more fragrant. If you don’t like it, don’t add it
