Curry Chicken (Extra Potatoes)

Wash all the ingredients and set aside.

Peel the potatoes and cut into pieces, then soak in water for 10 minutes.

Cut the carrot and onion into pieces and set aside.

Rinse the chicken and soak it in water for 10 minutes.

Stir-fry the potatoes first on their own so they become softer, tastier, and absorb more flavor.

Add the carrot and onion and stir-fry together; you can add a bit more oil if needed.

Once cooked, remove the vegetables and set aside; prepare to stir-fry the chicken.

Cut the chicken into pieces and marinate with starch.

Stir-fry the chicken until the color changes and it is just cooked through.

Add the previously stir-fried potatoes, onions, and carrots to the chicken and stir-fry together, then pour in about 400 ml of hot boiled water.

Crush the curry cubes and add them evenly.

Simmer for 3 minutes, then stir-fry for another 2 minutes; by this time the aroma will already be wafting out.

Dish up, plate nicely, and sprinkle with black peppercorns.