1. Prepare the ingredients;
2. Wash the chicken legs and cut into pieces, add 50 grams of curry paste, mix well, cover with plastic wrap, and marinate in the refrigerator for more than two hours;
3. Heat the wok and add olive oil, add chicken pieces and fry on both sides;
4. Add 300 ml of white wine;
5. Then add coconut milk; cover the pot and cook on high heat until it boils;
6. Cut potatoes, onions and tomatoes,
7. Add potatoes and onions to the pot; cover and simmer for about 10 minutes;
8. Then add the remaining curry paste, add turmeric powder and salt;
9. Cook until the potatoes can be inserted with a fork;
10. Pick up the pot and set it on a plate, and you can start to enjoy it.
Tips:1. After adding coconut milk, pay attention to the overflow of the soup when simmering with the lid; 2. When simmering, stir a few times in the middle to make the ingredients taste delicious; 3. The amount of salt used is based on the content of salt in the curry paste. Appropriate increase or decrease of personal taste;
