Cassava Chicken Curry

Cassava Chicken curry

Ingredients :
2 tbsp vegetable oil
Bombay 20 g onion, finely chopped
2 tbsp curry spices, ready for use
1 / 2 chicken or buras country, cut
300 g Japanese sweet potato or yam yellow, wash, cut
500 ml liquid milk
250 ml coconut milk
Topping:
Coriander





Direction :
1. Bombay onion and stir fry until fragrant and wilting.
2. Enter the curry spices, stir well until fragrant.
3. Enter the chicken, stir well until stiff.
4. Add the sweet potatoes and coconut liquid, stir well and cook with small fire until chicken is almost tender.
5. Tuangi coconut milk, boil again until all cooked.
6. Lift, taburi coriander leaves.

For 4 people