1. Remove the bones of the chicken thighs and cut them open for use (first cut the chicken thighs to expose the bones, and cut the meat and bones along the bones to completely remove the whole chicken thighs. It is also very convenient to use kitchen scissors)
2. Cut carrots and cucumbers into long strips (the length is about the same as the length of the chicken thigh, the cut is a bit shorter in my picture)
3. Slice the thick part of the chicken thigh under a small amount and patch it on the thin part. Get rid of some chicken fat. Wrap the vegetable strips in the chicken thighs, be careful not to put too much, it is easy to not close and easy to fall apart
4. Wrap slowly, then fasten with cotton rope
5. Don't put oil in the pot. After heating up, add the chicken drumsticks and fry. Until the chicken legs are oily and the surface is golden
6. Chop the curry cubes
7. Pour into the pot and stir fry together, because there is oil from the chicken in the pot, it should be easy to fry and fry out the fragrance
8. Finally, pour in a little water, boil and simmer for about 10-15 minutes to collect the juice. 9. After being out of the pan, slice it and pour the remaining curry sauce on the pan and serve.
Tips:1. Fry the chicken thighs first, and fry them until golden brown on the surface, which can make the chicken skin easier to taste, and the fried chicken fat can also be used to fry the curry pieces. The aroma of curry was forced out all at once.
2. This dish is not particularly difficult, because it uses ready-made curry cubes, which is very convenient. The most important thing is to be patient and careful when wrapping the chicken into the vegetables, and fix it with cotton rope.
