Curry chicken legs
Potato 1 | Carrot 1 root |
Curry 1 block | Chicken Legs 1 |
Onion Half | Light soy sauce 1 scoop |
Cornstarch 1 scoop | White pepper A little |
Cooking wine 1 scoop |
Step 1
Prepare the ingredients: cut potatoes into cubes, cut carrots with a hobChop onions and onions into thin sections.Step 2
Debone the chicken legs and cut into small pieces.Step 3
Add a spoonful of light soy sauce, a spoonful of cornstarch, a spoonful of cooking wine, and a little white pepper, stir evenly and marinate for twenty minutes.Step 4
Add water to the potato pieces and wash away the starch on the surface.Step 5
Put a little cooking oil in the pot, heat the oil and add the onion segments, stir-fry for a minute.Step 6
Add marinated chicken thighs and stir-fry until browned.Step 7
Add potato cubes and carrot cubes.Step 8
Add water to cover the ingredients and a curry cube.Step 9
Melt the curry cubes.Step 10
Add a pinch of black pepper.Step 11
Bring to a boil over high heat, cover and simmer over medium heat for 10 minutes.Step 12
Open the lid and add a small spoonful of salt.Step 13
Drizzle with a little coconut milk or milk, and add a spoonful of cornstarch to thicken it.Step 14
Simmer over low heat for another 3-5 minutes.Step 15
It tastes really good with rice. Curry Chicken Legs Cooking Tips