Step 1

Defrost the chicken thighs, make a few cuts on the surface, add a little salt, and marinate half a bag of yogurt for 20 minutes

Step 2

Pour oil into the pot, add garlic, ginger and millet pepper and stir-fry, then add the curry, stir-fry until melted evenly, and set aside

Step 3

Peel the tomatoes and cut them into small cubes, add a little sugar, appropriate amount of hot water, stir well to form tomato juice, and also set aside.

Step 4

Pour oil into the pan, add the chicken thighs when the oil is hot, fry until golden brown on both sides, and pour in the prepared potatoes and carrots

Step 5

Pour in the two juices prepared before, pour in the remaining yogurt, turn on high heat to collect the juice, simmer for a while, and the stew is soft and rotten is the best

Step 6

The rice is served in a small bowl, turned upside down on a plate, and topped with curry sauce!!