Curry Chicken Drumsticks

Name: Curry Chicken Drumsticks
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 1 carrot; 2 pcs potato; 1 piece onion; 15g Curry powder; 3g salt

by Little dog owner_CSY

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

More curry and less chicken, more friends and chicken. The self-made curry chicken thigh is not as heavy as Indian curry. Indian curry is strong and rich in spiciness; there is no coconut paste added to reduce the spiciness and enhance the aroma like Thai curry, and the extra lemongrass, fish sauce, and bay leaf are added. Wait for spices; just simply use curry powder, black pepper powder, the side dishes that are often found in curry dishes, and the cooking seasonings commonly owned by families. The simple family version of chicken curry is not too spicy, only the rich aroma of curry with a little vegetable fragrance.

Ingredients

2 pcs Chicken Leg
1 Carrot
2 pcs Potato
1 piece Onion
15g Curry Powder
3g Salt

Curry Chicken Drumsticks

1. Cut potatoes, carrots, and onions

2. Carrots and potatoes are boiled and picked up for later use

3. The chicken thighs are slightly marinated with starch

4. Stir fragrant chicken drumsticks in a pan with oil

5. Stir the curry powder with oil and stir well with chicken legs, scoop up and set aside

6. Add onions and fry them to get the aroma

7. Put potatoes and carrots and continue to stir fry

8. Finally, put the chicken nuggets and stir fry together, and add the right amount of water

9. Bring to a high heat and turn to medium heat for about 30 minutes, season with salt, collect the juice on high heat, and start eating in large chunks after the pan is out.