Health Benefits
Curry: Maintain healthy skin and mucous membranes
Ingredients
Chicken Leg Meat ( One ) | Beibei Pumpkin ( Half ) |
Lipu taro ( 1/4 piece ) | Onion ( Half ) |
Curry ( piece ) | Coconut milk ( One box ) |
Butter ( 10g ) | Salt ( a little ) |
Black pepper ( a little ) | Cooking wine ( a little ) |
chopped parsley ( a little ) |
Recipe for slow-roasted chicken with coconut taro and pumpkin curry
1.Debone the chicken legs and cut into small pieces
2.Add a spoonful of cooking wine, a small spoonful of salt, a little black pepper, and marinate for a while
3.Cut onions and pumpkin into small pieces, and cut taro into thin strips
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4.Place all the ingredients in the baking pan, with the vegetables at the bottom and the chicken on top 
5.Pour a box of coconut milk into the milk pot, add a piece of curry, 10g butter, a little salt, heat over low heat to melt
6.Pour over the ingredients and sprinkle some chopped parsley
7.Put it into the preheated oven and bake at 200 degrees for 30 minutes
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
