1. Cut the chicken breast into pieces, add cooking wine, soy sauce, ginger, cornstarch and marinate for 15 minutes or more. Wash potatoes and carrots and peel them.
2. Potatoes and carrots are not easy to fry, and all are cooked in water first, which can save time when frying. Cook until the chopsticks can be pierced in and fished out. If you like crispy, you can cook it longer.
3. Cut potatoes, carrots, onions. I forgot to shoot the onion here.
4. Put the onion in the frying pan, fry the fragrant and then add the chicken nuggets, fry until the chicken is white, then add the potatoes and carrots, then fry evenly.
5. Add water to the final ingredients and boil.
6. Add the whole box of curry cubes, I have more ingredients here, enough for 4-5 people, so I add a small piece of curry cubes. In short, everyone adds according to their own taste.
7. Cook until the curry is thick.
Tips:Don't cook the rice too badly, it's best to mix the curry evenly. The curry cubes must be willing to put it in, otherwise the flavor will be greatly reduced if the flavor is not strong enough. If you feel that the curry cubes are not tasteful enough, you can add some seasonings such as salt and sugar.
