Recipe: Coconut Curry Chicken

Home Cooking Recipe: Coconut Curry Chicken



  1. Wash the chicken legs and cut into small pieces. Cut the onions, carrots and potatoes separately.

  2. Heat the wok to 50% heat, add the chicken leg and stir-fry until it is discolored, then add the onion, carrot and potato.

  3. Pour all the coconut milk, add in the tomato sauce, add a glass of water until the ingredients are not used. After the fire is boiled, turn to medium heat and simmer until the potatoes are cooked. Add the curry block until the curry is completely opened. Sprinkle a little pepper.


1. If you have already added the ingredients after adding coconut milk, you don't need to put another water; 2. Curry can also be put together with coconut milk and ketchup. It is cooked in a small fire, but it should be thoroughly mixed during the burning process. It is easy to add the curry, so it is best to wait until the ingredients are cooked and finally put the curry. When the curry is melted and turned, you can turn off the fire and not paste the pan; 3. The curry block itself has a salty taste. I don't have any additional salt. If necessary, I can add a little salt before the last pan.

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