Black Pepper Curry Chicken Leg
2024-12-21 15:00:49 2336
The slightly spicy black pepper and the strong smell of curry are so refreshing and appetizing, together with the tender chicken leg and glutinous potato block, a thick western style black pepper curry chicken leg. My father likes it very much. I wonder if other dads are happy to see it?
Details of ingredients
Technique
Steps to make Black Pepper Curry Chicken Leg
- 1. Chop the chicken legs into chunks and wash thoroughly.
- 2. Peel the potatoes and wash them thoroughly.
- 3. Cut potatoes into rolling blocks and soak them in cold water for later use.
- 4. Wash the onions and chop them into cubes.
- 5. Sprinkle an appropriate amount of salt and black pepper on the chicken legs, and mix well.
- 6. Add white rum, shake well, and marinate for half an hour.
- 7. Heat up the frying pan over low heat and place the chicken leg chunks with the skin side down into the pan.
- 8. Fry until one side turns golden brown, then flip over and fry the other side.
- 9. Fry until both sides turn golden brown, add onions, stir fry until fragrant, then add potato chunks and stir fry evenly.
- 10. Pour in an appropriate amount of boiling water. After opening, skim off the foam, cover, and simmer over low heat for about 30 minutes until the chicken is fully cooked.
- 11. Turn off the heat, add curry paste, and let it stand until the curry paste melts.
- 12. Open fire again, stir well, and simmer over medium heat until the soup thickens, then serve.