Curry chicken

The curry chicken that I've been thinking about has a carrot, like carrot potatoes and curry. Take the previous curry beef. High pressure pots are used because they make chicken soft and save time. The milk coconut or something is fine, because steam from the high-pressure pan will enter the bowl and bring in plenty of moisture. It would be better to omit all liquid components rather than spend some time collecting water later. Potatoes can easily become soft and stylish, while carrots are much more solid. So potatoes don't have to roll around in the pressure pan. So are onions. And the most important thing about pepper is that it's best to keep that green. And when the pot rolls long, the peppers turn yellow and soft, so it's the last one out. It's an ideal effect. Red, green and red dots in curry yellow are good, and it might be better if there was more milk。