Wash the chicken legs and cut them into small pieces. Slice onions, carrots and potatoes for later use.

Add oil to the wok and heat it to 50% heat. Add the chicken legs and stir-fry until the color changes. Then add onions, carrots and potatoes and stir fry a little.

Pour in all coconut milk, add tomato sauce, add a glass of water until the ingredients disappear, bring to a boil, simmer until the potatoes are cooked, add curry pieces until the curry is completely melted, and sprinkle with a little pepper.

Pay special attention to several points.

1. If you can't pass the ingredients after adding coconut milk, you don't need to drain water separately;

2. Curry can also be put together with coconut milk and ketchup and turned to low heat, but it should be stirred frequently during the burning process. Adding curry is easy to paste the bottom. It is best to wait until the ingredients are cooked before putting curry, so that the curry can be closed and will not paste the pot.

Curry itself is salty, so I didn't add salt. If necessary, I can add a little salt before the final cooking.