Peel the potatoes and carrots and cut the hobs. Wash the onions and shred them.
Chicken cut into cubes.
Pour the oil into the wok. When the oil is 70% hot, add the onion and fry until the onion becomes transparent. Add the potato pieces and carrot pieces and stir-fry for 2 minutes.
Add the chicken, add water, not over the surface of the ingredients, cover, and boil over the fire, continue to cook for five minutes until the potatoes and carrots become ripe.
After the water is turned off, turn off the fire, put in the curry block, turn it on, continue to open the fire, and simmer until the viscosity is moderate. (If you are too thick, you can add water)
A bowl of rice, plated.