Coconut Curry Chicken Nuggets

Name: Coconut Curry Chicken Nuggets
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces about 500g Chicken leg; 500g potato; 150g onion; 100g tomato; 100ml White wine; 80g Curry paste; 30ml olive oil; 2g salt; Some Turmeric powder; 300ml Coconut milk

by Jade-Powers

5.0 (1)

Favorite

11

Difficulty

Easy

Time

1h

Serving

3

The curry and potato stew chicken I ate in Singapore 8 years ago is delicious and unforgettable. After asking for advice, the secret lies in the burning of fresh coconut. Since then, the curry potato roast chicken has never left the coconut milk...

Coconut Curry Chicken Nuggets

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;