Boneless chicken leg 400g potatoes, 2 yellow curry sauces, 2 tablespoons coconut milk, 400mL peanuts (baked), 20g brown sugar syrup, 1 tablespoon onion (diced), 1 cinnamon stick, tamarind sauce, 1 tablespoon fish sauce, 1 tablespoon salt, and so on.

working methods

1

First, mix the chicken with the marinade (potato flour and flour, which can make the chicken tender, depending on personal preference) and let it stand for 5 minutes.

2

Add oil to the pot and turn to medium heat. Add curry sauce and stir-fry for about 2 minutes (stirring must be continued to avoid burning) until the fragrance is released.

three

Add the chicken and cook for about 2 minutes until the sauce covers the chicken evenly.

four

Add half coconut milk and cook for about 2 minutes until the oil and water are separated, then add potatoes, peanuts, onions and the other half coconut milk and bring to a boil.

five

After stewing for 5 minutes, add cinnamon sticks, stir well, and continue stewing for about/kloc-0.5 to 20 minutes until the sauce turns yellow and brown.

six

Then add fish sauce, brown sugar juice and tamarind sauce to taste (please add various spices to adjust the salty and sweet acidity according to your personal taste).

seven

It's done.