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1
Add pepper, cooking wine, salt and cornstarch to the chicken breast, mix well and marinate for more than 20 minutes. -
2
Dice potatoes and carrots. -
3
Dice the onion. -
4
Heat the pan, pour oil, add onion and ginger slices and sauté until fragrant. -
5
Add carrots. -
6
Add potatoes and chicken and stir-fry evenly. Add some black pepper. -
7
Add water and simmer for 15 minutes. -
8
Curry cubes. -
9
Add to pot. -
10
10 minutes on medium high heat until the soup becomes thick. -
11
Plate with rice. -
12
Let’s eat curry rice together!