1. Cut the chicken into four pieces and blanch it slightly;
2. If the sauce is not fried or not fragrant, the curry should also be fragrant. Put the bottom oil in the cast iron pan, put the curry cubes, and fry until fragrant. Put garlic, ginger and chili shavings, and saute;
3. Pour 1 can of 400ml coconut milk;
4. Add chicken nuggets and potato nuggets, if there is not enough coconut milk, add an appropriate amount of coconut milk;
5. After the big fire burns for about 10 minutes, reduce the heat;
6. Stew until the juice is about 1/2, season to taste, add 1/3 tsp instant coffee powder, 1/2 tbsp sugar, 1/2 tsp black pepper powder, 3 tbsp light soy sauce, about 1/3 refined salt Spoon, taste, put in the onion cubes, stir well and cook until the onion is almost broken, and it can be out of the pot. Don't stew the sauce too dry. The curry should have the right amount of juice to make it more vigorous.
Tips:1. I have read an article about making curry, saying that putting a little coffee in the curry will increase the fragrance. I used to miss too much and it was bitter. If you have experience, you should reduce the amount appropriately;
2. If the curry is not spicy enough, add a small amount of chili powder or chili crumbs.
