Chicken ( I used chicken wing stick and cut them into small pieces, then marinated them with a little cooking wine and starch).
3 small potatoes (chopped)
1 medium carrot ( chopped)
1 onion ( 3/4 chopped into small pieces, 1/4 into shreds)
Curry, water, salt.
1. Heat oil in the pan, stir fry potato and carrot. When their edge get a little golden brown, take them out.
2. Add a little oil in the pan, heat it. Then stir fry chicken. Till chicken gets brown, add in carrot and potato, and onion pieces. Stir fry a little.
I chose Japanese curry since it’s not that spicy.
Then cover the pan with lid. Simmer with medium heat.
4. When potato and carrot turn softened, and sauce condensed, spread onion shreds.
Stir a little and cook for another 2 mins. Add a little salt if it’s plain.
If you cook too much, don’t worry. You can use leftover to cook curry fish ball noodles.