The spicy and spicy flavor combines well-marinated taro, potatoes, chicken, and carrots in a sweet soup.
Making
- Preliminary processing and marinating chicken: Wash chicken to remove odors, rub with salt and then rinse with clean water. Chop into bite-sized pieces, put chicken in a bowl, put ingredients in turn: Minced Garlic: 1/2 teaspoon, Ground Pepper: 2 teaspoons, Sugar: 1 teaspoon, Seeds seasoning: 1 teaspoon, Fish sauce: 1 teaspoon, Add curry powder to marinate + 50ml of fresh milk,then mix well to infuse the seasoning into the chicken and marinate for 30 minutes.
- Preliminary processing of potatoes: Wash taro, potatoes and carrots, then peel and cut into bite-sized chunks or trim the flowers to your liking. To make potatoes and carrots more delicious, you can fry them before cooking.
- Put the pot on the stove, when the pot is dry, add 1 tablespoon of cooking oil. When the oil is hot, add the minced garlic and lemongrass and saute until the garlic is golden. Pour the marinated chicken into the pot and start sautéing for about 5 minutes. Then, add taro, potatoes, carrots and stir-fry with chicken for 10-15 minutes.
- Pour 200ml of coconut milk into the pot and cook for another 15-20 minutes until the chicken is fully cooked. Taro, potatoes, carrots are now soft. When the chicken and potatoes are cooked, season to taste and then turn off the heat.
- Ladle the curry chicken into a bowl and garnish with a few strands of cilantro (scent of tamarind) for a nice look.
This dish can be served with bread, fresh vermicelli combined with cilantro, basil, salt, pepper, and lemon.
Material
- Chicken thighs: 1 kg
- Taro: 100 g
- Carrots: 100 g
- Potatoes: 100 g
- Coconut milk: 200 ml
- Fresh milk 50 ml
- Curry powder: 1 pack
- Salt, sugar, seasoning powder, fish sauce
- Onion, garlic, ground pepper, lemongrass