Cooking Steps

1. 

   Step1:Prepare the curry, cut the potatoes, carrots and onions, cut the garlic and ginger, put the chicken into a spoonful of cooking wine, half a spoonful of soy sauce and a spoonful of starch, and then prepare the first half bowl of fresh mil

2. 

   Step2:Heat the pot and put the oil in it, stir fry the ginger and garlic, then put the marinated chicken into it, turn white, then put the potato and carrot into it, stir fry until it changes color slightly, add a bowl of clear water, bring to a boil, then put half of the curry into it, simmer slowly until the whole soup turns bright yellow

3. 

   Step3:Add onion and stir lightly with spatul

4. 

   Step4:Add the prepared milk and a bowl of clear water and boil over high heat. Add the remaining half of the curry into the stew to make the potatoes and carrots more soft

5. 

   Step5:You can turn off the fire when the soup is collected (don't be too dry, because the soup will condense automatically when the temperature drops

6. 

   Step6:When the rice is done, pour the thick curry juice on the rice, and then the delicious chicken curry rice will be done