Curry is not the name of a particular type of food. It originated in India, and as international exchanges increased, many countries in Southeast Asia began to consume it.

Curry originated in India, one of the first countries to produce spices, and has been cooked with spices for thousands of years. In the past, Indians mainly ate mutton, but the smell of mutton was so fishy that it was difficult to cover it up with a single seasoning, so they mixed several spices together.

Traditional Indian dishes are made from a dozen or more spices, including onions, garlic, ginger, turmeric, chilli, coriander seeds, cumin, mustard seeds, nutmeg, pepper, cloves, cardamom, and a variety of colored seasonings in different parts of India. This unique Indian spice cooking method is called "curry," meaning a variety of flavors mixed together.

There is North Indian curry, which is seasoned with yogurt, cream, cheese, and other dairy products or nut paste. It is not very spicy and has a large proportion of cooked meat, which is generally eaten with all kinds of cakes. The curry in Eastern India is more spicy and is cooked with freshwater fish and shrimp with rice. In Northeast India, ingredients such as pepper and radish are used, influenced by Nepal and Tibet in China.

The climate in western India is dry, and the local curry is relatively simple and uses less meat; curry in southern India uses more chilli and pepper, with vegetables or seafood as the main ingredients, and coconut milk and coconut meat often appear in curry.

It can be said that curry has a variety of flavors, depending on your choice, the most common way of curry is curry rice.

1. Prepare raw materials, dice potatoes, carrots, onions and chicken, garlic and ginger.

2. Heat the pan over high heat and stir-fry the garlic and ginger with oil.

3. Put the onions into the pan and stir-fry them over low heat to make them sweet.

4. Stir-fry the chicken in a pan until it changes color.

5. Put the potatoes and diced carrots in a pan and stir for a while.

6. Add the right amount of boiling water, no more than the ingredients. Bring the fire to a boil and cook for 10 minutes.

7. Turn off the heat and add the curry cubes. After all the curry cubes have melted, turn on low heat and continue to cook for 5 minutes.

8. Boil until the soup is thick, then you can get out of the pot.

9. Put the rice in a bowl and buckle it upside down on a plate and pour curry soup on it.