1. Because the curry I chose this time is original, so pepper is added; chicken breasts can also be replaced with pork, beef, and small red sausage.
2. Cut chicken breasts into pieces, add a little salt and cooking wine to mix well, marinate for 10 minutes
3. When the chicken breast is marinated, you can cut potatoes, carrots, peppers, and onions. It is recommended not to cut too large, otherwise the cooking process will be too long and the taste will not taste good.
4. The chicken breast is cooked in the pot, and there will be floating objects in the process. After the chicken breast is removed, the chicken breast is ready for use (you don't need to cook the meat in one step until it is fully cooked, because it will be cooked again later)
5. Potatoes and carrots are cooked in the pot, because the cooking process of these two dishes is relatively long
6. After the potatoes and carrots are cooked, pour out all the water, add peppers, onions and chicken breasts, and add water. This water is very important. I added 300ml. If I'm afraid that I can't master it, I just add a little less at the beginning, and it will be level it is good
7. After all the ingredients are cooked, reduce the heat to the minimum and add the curry. This kind of curry has six pieces in a box. Put them all in. Don't stir them when you put them in, but they slowly melt by themselves.
8. The curry melts slowly, you can start stirring when it feels bubbling in the pot, and it can be out of the pot when it feels thick
9. You can match the curry with rice prepared in advance (the rice preparation process will not be repeated here, I used the overnight rice heated the previous day)
Tips:The side dishes can be changed according to your own preferences; it is important to add water when cooking the curry at the end. You can put in less water first, and then add it after the curry is cooked and it feels too viscous, and then stir well.
