Chicken (1); Potatoes (3); Carrots (1); Onion (1); Coconut milk (50g); Curry (1); Butter (50g); Oil (right amount); Cooking wine (appropriate amount); Sugar (moderate amount)

Practice and steps of coconut milk curry chicken

1. Carrots and potatoes are cut into hob blocks, onions are sliced, and garlic is mashed. Cut chicken into pieces and marinate with salt, cooking wine, sugar and oil for later use. I forgot to shoot the curry block. It's a box bought in the supermarket. I used half a box.

2. Put oil in a hot pan, add onions, potatoes and carrots and stir fry for 2-3 minutes.

3. Put oil in the pot (just a little oil is good, because the chicken will still get oil), fry the chicken pieces in the pot until both sides are golden, pour out the oil in the pot and wash it.

4. Melt the butter in a hot pot and stir-fry the garlic over medium heat. Add potatoes, onions, carrots and chicken pieces and stir-fry for 2 minutes.

5. Add water (it is advisable not to use raw materials) and boil. Turn to medium heat and cook for about 15 minutes.

6. Turn off the fire and add the chopped curry pieces. Simmer for a few minutes until the curry melts and stir well. Add salt and sugar to taste, and then cook until the potatoes and carrots are soft and cooked.

7. Add coconut milk and mix well.

8. Thicken the rice with corn starch.