Home style curry chicken leg(da kuai da kuai de man zu jia ting ban ka li ji tui )

Home style curry chicken leg

Introduction:

"More D curry, less D chicken, more D friend, Milo chicken. The curry drumstick made by ourselves is not as heavy as the Indian curry. The Indian curry is strong and full-bodied. Unlike Thai curry, coconut paste is not added to reduce the spicy taste and enhance the flavor, but citronella, fish sauce, laurel leaf and other spices are added. It only uses curry powder, black pepper, common side dishes in curry style, and the common cooking tone of family Material. Simple family version of curry chicken, not too spicy, only the rich aroma of curry with a little vegetable fragrance

Production steps:

Step 1: raw material drawing: prepare the material.

Step 2: cut potatoes, carrots and onions.

Step 3: blanch the carrots and potatoes and set aside.

Step 4: marinate chicken legs with starch.

Step 5: heat the pan, add oil and fry the chicken leg.

Step 6: stir fry curry powder with oil and chicken drumsticks, and set aside.

Step 7: stir fry the onion until fragrant.

Step 8: add potatoes and carrots and continue to stir fry.

Step 9: stir fry the chicken and add some water.

Step 10: bring to a boil over high heat and turn to medium heat for about 30 minutes. Season with salt and add a little juice over high heat.

Step 11: when you get out of the pot, eat big pieces.

Materials required:

Chicken leg: two

Potatoes: two

Carrot: one

Onion: one

Curry powder: right amount

Salt: right amount

Note: [CSY tips] when cooking curry, you should have enough water to prevent it from burning.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Da Kuai Da Kuai De Man Zu Jia Ting Ban Ka Li Ji Tui