Potato Chicken Curry Rice
1.
Cut the onion into small pieces, carrots, potatoes, and cut into small pieces, so it's easier to cook, haha, novices don't ask for too much.
2.
Chicken breast, cut into small pieces.
3.
The curry uses the original flavor. I like the chicken breast. Marinate it with black pepper and add a little salt, because the chicken breast has a better texture, so it tastes more flavorful.
I cut some green onions and garlic and put them in it. I might be serious about marinating the meat.
4.
Heat the pan, cool oil, and use less oil. Add a portion of onion to heat the oil to create a fragrant flavor. Add the chicken and stir fry. You can add an appropriate amount of water to make the chicken taste better.
5.
When the chicken turns white, add potatoes and fry until the color changes, add carrots and a part of onions, and stir fry.
Add water, two fingers away from the vegetables, and bring to a boil. If you like the soup, you can add less water. Fire.
After the water boils, add the curry cubes, and a small amount of onions, and bring to a boil. Turn to medium heat, open the lid, and collect the soup. I like the potato texture and noodles. I will cook it for a while, about 30 minutes. Pay attention to stirring to prevent the bottom from getting muddy.
