1. Cut carrots and potatoes into small pieces, slice onions into small pieces, and cut chicken thighs into small pieces. Add oil to the pan, add onions and stir-fry until the edges are slightly charred
2. Add the chicken and stir fry until the inside of the chicken turns white. Add potatoes, carrots, stir fry, sprinkle some salt
3. Add the water to submerge the vegetables, cook for 5 minutes until the vegetables are soft, add the curry cubes. Turn the stove on a low heat, stir until the curry cubes melt, collect the sauce, and season
Tips:Cut the potatoes into smaller pieces for better cooking.
Chicken thighs are tender and delicious. Of course, chicken breasts can also be used, but they can be a bit more woody.
The curry is very fragrant. When serving, cook more rice!
