1. Prepare the ingredients: 

Wash and dry the chicken legs, add a little wine and ginger slices, mix well and marinate for 10 minutes to remove the fishy smell; Soak the potato pieces in water to prevent oxidation and discoloration; Cut the onion into dices, and chop the ginger and garlic into fine pieces for later use.

2. Firm up the ingredients by stir-frying: 

Take a suitable pan, heat the pan with oil, when the oil is hot, add the minced ginger and garlic, stir-fry until fragrant. Then pour in the marinated chicken legs, stir-fry over high heat until the surface turns brown and slightly caramelized, and remove for later use.

3. Without washing the same pan, directly add the onion dices and stir-fry to bring out the sweetness. Then add the potato pieces (and carrot pieces), stir-fry for 2 minutes until the potato surface becomes slightly soft and mushy.

4. Simmer until flavorful: 

Pour the stir-fried chicken legs back into the pan, add water/stock, cover all the ingredients with water, bring to a boil over high heat, then turn to low heat, cover the pan and simmer for 10 minutes.

5. Open the pan, add the curry powder/curry sauce, stir until fully melted. Add half a spoon of white sugar for seasoning (to neutralize the slight bitterness of the curry), continue to simmer for 5-8 minutes until the potato can be easily pierced with a fork.

6. Reduce the sauce and enhance the flavor: 

Turn to high heat to reduce the sauce. When the sauce becomes thick, stir evenly and cook for 1 minute before turning off the heat. Taste for saltiness and adjust according to taste, add a little salt, sprinkle with chopped scallions or cilantro for decoration.