1, cut the chicken into pieces.

2. Two potato hob blocks

3. Marinade: turmeric powder 1/2 teaspoons, meat curry powder 1 tablespoon, salt 1/2 teaspoons, sugar 1/2 teaspoons, half teaspoons of black pepper, and water 1 tablespoon.

4. Sauté ed spices: 2 onions (large 1 piece), 4 cloves of garlic, and cubes of ginger about 1 inch. Grind onion, ginger and garlic into mud and squeeze out the juice for later use.

5, spices: cinnamon 1 inch, 2 cloves, 2 broken cardamom, star anise 1 piece.

6. Curry juice: Add 1 tablespoon of meat curry powder into the onion, ginger and garlic juice squeezed before and mix well.

7. Half a cup of coconut milk (about 100cc/ml)

8. Seasoning: salt

method of work

1, first mix the chicken pieces with marinade (3), cover and marinate for more than 2 hours.

2. Add the minced ginger, onion and garlic squeezed out in (4) and the spices in (5), and fry with 3 tablespoons of hot oil until golden.

3. Add about 1 tbsp coconut milk (coconut milk) and curry juice of (6) and stir-fry until the aroma is rich, then pour in the marinated chicken pieces and potato pieces and stir-fry until the chicken pieces are oily and shiny.

4. Add 2 cups of water to boil, then turn to low heat and simmer for 20 minutes.

5. After 20 minutes, if there is too much oil on the curry surface, it is healthier to scoop up some oil and remove it.

6, turn the fire up, add the remaining coconut milk to boil, you can turn off the fire, let the curry simmer in the pot for a while before serving.

Chefs can mix Nanyang-style curry powder by themselves and adjust the spicy degree.