Black Pepper Curry Chicken Leg

2024-12-21 15:00:49 2336

Black Pepper Curry Chicken Leg
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

  • Chicken legs280 grams
  • onion25 grams
  • potato160 grams
  • white rum 1 tablespoon
  • Curry paste20 grams

Technique

  • difficultybeginner
  • workmanshipBraised
  • tastecurry
  • timeHalf an hour

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.
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