Step 1

Prepare the ingredients 3 chicken breasts 1 green pepper 1 potato 1 onion 2 tomatoes Garlic and ginger

Step 2

Coconut milk yogurt curry powder

Step 3

Chop the ginger, garlic and onion, dice the green pepper, and cut the potatoes into small pieces for later use

Step 4

Cut the chicken breast into pieces, add cooking wine, salt, monosodium glutamate, thirteen spices, a small amount of curry powder and a little starch

Step 5

Mix evenly, marinate for a while, and set aside

Step 6

Heat the pan with cold oil and add a little thirteen spices

Step 7

Add minced ginger, garlic and onion and stir-fry, turn on medium heat, add curry powder and continue to stir-fry, add peeled and cut tomatoes

Step 8

I lost a picture, alas, but it doesn’t matter, add the marinated chicken breast, stir-fry until 7 minutes cooked, add the potato cubes and continue to stir-fry

Step 9

This process takes about ten minutes, so that the chicken and potatoes are fully exposed to the curry powder~

Step 10

Add coconut milk and yogurt and continue stir-frying

Step 11

Finally, add an appropriate amount of water, cover and cook, about 15 to 20 minutes, be sure to be optimistic, leave the soup to be delicious

Step 12

While waiting, we cut the toast bread, quarter it, and dig a hole in the middle, so that it cannot be leaked and ready for later use

Step 13

The soup is probably just like this, taste the saltiness, add an appropriate amount of salt and monosodium glutamate and it can be out of the pot!

Step 14

Just put it directly into the prepared toast bowl, and the food is ready