Black Pepper Curry Chicken Drumsticks
1.
Chop chicken legs into chunks and wash.
2.
Peel the potatoes and wash them.
3.
Cut the potatoes into hob pieces, soak them in cold water and set aside.
4.
Wash the onion and dice.
5.
Sprinkle appropriate amount of salt and black pepper on the chicken thigh pieces and mix evenly.
6.
Add the white rum, stir well, and marinate for half an hour.
7.
Heat the frying pan with a low heat, and put the chicken thigh pieces into the pan with the skin side down.
8.
Fry until golden on one side, turn it over and fry on the other side.
9.
Fry until golden on both sides, add onion, stir fry for aroma, add potato pieces, stir fry evenly
10.
Pour in an appropriate amount of boiling water. After opening, skim the foam, cover, and simmer for about 30 minutes until the chicken is cooked through.
11.
Turn off the heat, add the curry paste, and let it stand until the curry paste melts.
12.
Turn on the heat again, stir well, and simmer on medium heat until the soup is thick and ready to serve.
Tips:
1. After cutting the potato pieces, soak them in cold water, do not put them in the air to avoid blackening.
2. The chicken thigh skin will produce oil after being fried on a small fire, so there is no need to add oil for this dish.
3. According to personal preference, add soy sauce, sugar and other seasonings.
