Chicken curry with hatch 🫑🌶️

# Chicken curry with hatch # Delicious must try # Trending # Hot curry # Easy to do, easy to sell

Ingredients (for 3-4 places)

* Chicken upper wing section or small calf 500 grams

* Peeled green hatch sliced 500g

* 2-3 tablespoons red spicy curry peppers

* 2-3 tablespoons fish sauce

* 1 teaspoon of beep sugar

* 4-5 ripped bergamot leaves

* 1-2 alley red pepper

* 1.2 litres of water

* 1 tablespoon vegetable oil

How to do

1. Set the pot with oil. Stir the spicy curry chili with a medium fire until fragrant.

2. Put the chicken on, stir the outer skin and start to ripen.

3. Add some water to it. Boil until boiling. Spoon the bubble out.

4. Seasoned with a little fish sauce and beep sugar.

5. Add the green hatch. Boil for 15-20 minutes until the hatch is soft and clear.

6. Put in ripped bergamot leaves and red pepper.

7. Taste the taste to be salty, spicy, fragrant, clear, unthickened.

8. Turn off the lights. Hold for 5 minutes and scoop the serve.

Trick

* Use an old green hatch to be soft but not messy

* Not much curry pepper. The curry will clear out pretty red.

* Boil the chicken until it is soft-decomposed before hatching.

* If you like to taste it, add 3-5 peppers when boiling.

Eating with hot beautiful rice will go well. 😊🍲🐔