1. Peel and dice carrot and broccoli stems, blanch the broccoli
2. Peel potatoes, wash and dice, wash red cabbage and dice
3. Wash the chicken breasts and dice, less starch
4. Saute the chopped onions in a hot oil pan, slide into the chicken breasts and stir fry
5. Add carrots, potatoes, new orchids and purple cabbage and stir fry
6. Add an appropriate amount of cold water to a boil over high heat, and simmer on low heat.
7. Add yellow curry powder and simmer for 2 minutes, add salt to taste and thicken the thin gorgon over high heat to collect the sauce
8. Wash the rice and steam it in a rice cooker, put it in a bowl, and buckle it on a plate
9. Pour the chicken curry dish on it, OK!
Tips:1. Curry pilaf with vegetables as you like.
2. The chicken is less starchy and the meat is tender.
