1. Wash the yellow chicken, remove the head and tail, chop into pieces, add salt, cooking wine and light soy sauce and marinate for 30 minutes. (I used the chicken back skeleton and chicken feet to make soup)
2. Cut green peppers, carrots and potatoes into small pieces.
3. Heat the pan and fry the chicken on high heat until both sides are colored.
4. Set up a frying pan and sauté the minced garlic until fragrant.
5. Put the carrots and potatoes into the fried potatoes to slightly discolor them.
6. Sprinkle with curry powder and stir fry until you smell curry aroma.
7. Add the chicken nuggets and stir-fry the green peppers well.
8. Pour in 400ml of coconut milk and 200ml of water, and add the curry cubes.
9. I used this curry cube and it tasted good. I like to add some curry powder to make it more fragrant.
10. Bring to a high heat and turn to low heat and cook until the chicken is cooked through and the soup is slightly thicker. (About 20 minutes)
11. Very good meal.
