1. Chicken leg boneless
2. Dice chicken thighs, add sweet potato flour and a small amount of salt, mix well
3. Dice potatoes and soak in water, so that the potatoes will not stick to the pot so easily
4. Diced carrots
5. Heat the pan with oil, then pour the carrots and stir fry
6. Stir fry until a little dehydrated and lighten in color
7. Add potatoes and continue to stir fry
8. Sprinkle in an appropriate amount of curry powder and an appropriate amount of salt, then stir-fry evenly
9. Add an appropriate amount of water and simmer until the water is dry
10. Add chicken thighs, add appropriate amount of water, cover the pot and simmer until the meat is well cooked
11. Open the lid and the water is dry and continue to stir-fry until fully cooked. If the potatoes are not yet cooked, add a little water to braise.
