• 480g low-fat evaporated milk / coconut milk (pressed from shredded coconut 🥥 at least 1 whole coconut)
• 4-5 curry leaves
Method:
• Rub the chicken leg with salt.
• Heat oil in a non-stick wok, stir-fry the onions for 1 minute.
• Add chilli powder, turmeric powder, curry powder, curry leaves, ginger and garlic. Cook gently for 1–2 minutes.
• Add chicken and fry on all sides until golden.
• Add the evaporated milk or coconut milk and capsicums, and bring to a boil. Then, lower heat to simmer covered for 15–20 minutes or until chicken is cooked.