Coconut Chicken

Preparation:

Preparation: Heat 6 tablespoons of vegetable oil in the pan. Pass the chicken breasts in the flour until they are completely covered and fry them in the oil until they become golden; remove them from the heat and let them dry on kitchen paper. Mix the curry with 2 tablespoons of oil, add the leeks and garlic and sauté. Peel the potatoes and cut them into cubes; fry them in the chicken frying oil until golden brown and dry them on kitchen paper. Remove the oil and return the chicken to the pan with the potatoes, leeks and garlic. Separately mix the milk, the chicken broth, the salt and the coconut juice and pour the sauce obtained over the chicken. Cover and cook for 35-45 minutes. Serve hot.