Chicken Curry with Coconut Milk

Ingredients for Chicken Curry with Coconut Milk

Curry One large chicken breast, one carrot, one potato and two potatoes Appropriate amount of coconut milk, appropriate amount of millet, 2 onions, ginger and garlic

Steps to make curry chicken with coconut milk

Save the recipe to your phone

Step 1

Marine the chicken breasts with cooking wine, cut the vegetables into pieces and set aside

Step 2

Pour a little oil into the pot, simmer the onion, ginger, garlic, millet, and pepper, and put them in order Add chicken breast and carrots and stir-fry

Step 3

Stir-fry until the chicken changes color. Pour in an appropriate amount of water to cover the chicken and carrots. Wait for the water to boil and scoop out the foam.

Step 4

Add a chunk of curry cubes. Cook for a while and then add the potatoes (because the potatoes cook faster, the carrots can be cooked for a while). After about ten minutes, add an appropriate amount of coconut milk to reduce the juice and serve!

Chicken stewed in coconut milk curry

I have always made curry before, but I have never tried curry stewed in coconut milk.

Pipa legs, potatoes, carrots, Onions, Bermondsey original curry, coconut milk, green garlic, cooking wine, salt, cooking oil, warm water.

1. Prepare the ingredients: one piece of green garlic, two potatoes, half an onion and a carrot, 3 pieces of original Bermondsey curry, and 1 box of coconut milk.

2. Cut the green garlic into sections, and cut the carrots, onions and potatoes into cubes.

3. After the Pipa legs are thawed, remove the meat and cut into small pieces for later use.

4. Put a little oil in the pot, add green garlic and stir-fry until fragrant.

5. Put the chicken legs into the pot and add a little cooking wine.

6. Stir-fry until the chicken changes color, add onions, add a small amount of salt and stir-fry.

7. Continue to add carrots and potatoes and stir-fry.

8. Add the curry and stir-fry quickly. Because there is no soup, it is easy to burn the pot, so be quick~

9. Pour in the coconut milk and stir evenly.

10. Add warm water to cover the vegetables and chicken, and add a spoonful of salt.

11. Cover and simmer over low heat.

12. I forgot to take pictures after collecting juice. . There are still these after serving.

13. Use my favorite Rilakkuma haha.

14. Pour the rice into a small bowl, place it upside down on a plate, and pour the vegetables over it~ It’s time to eat~~