Coconut milk pumpkin chicken curry🐓

🥦 raw materials:

- 500 grams of chicken hips.

- A piece of chicken blood.

- 200 grams of pumpkins / As you like

- Brittle eggplant, as you like.

- Basil, as you like.

- Blue pepper, as you like.

- 500 milliliters of coconut milk.

- 150 grams of spicy curry peppers

- 1 teaspoon good taste

- 1 / 2 teaspoon

- 1 / 2 teaspoon salt

- 1 tablespoon coconut sugar

- A little fish sauce or whatever you like.

- 1,200 milliliters of clean water

🍳 steps to do:

- Add a little vegetable oil followed by spicy curry peppers and coconut milk. Stir until curry peppers and coconut milk are cracked and fragrant. (Recommended, try turning it into fried rice bran oil instead will be very fragrant.)

- Take the chopped chicken hips and stir them up to a certain level and pour 1,200 milliliters of clean water and pumpkin prepared, then season the nation as you like.

- Wait until the water starts to boil a little, then add chicken blood and then brittle eggplant. Leave to boil for 5-10 minutes before turning off the light and then add basil and pepper to the end.

👍🏻 instructions:

- Focus on using chicken hips to make it delicious

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