The chicken is tender, the chicken skin is crispy. Eating curry with rice is extremely enjoyable. This is how you should eat in winter.
Participating in the activity: #Reward Solicitation|Quick Dishes That Are Easy to Learn#. Ingredients for Korean Crispy Curry Chicken. [Curry Ingredients] One box of House Curry. Half an onion. Two potatoes. One carrot. Five chicken legs. Two spoonfuls of coconut milk. [Marinade] Five chicken legs. Appropriate amount of salt. Appropriate amount of black pepper. One spoonful of cooking wine. Five cloves of garlic. Two spoonfuls of cornstarch. Two spoonfuls of olive oil. Appropriate amount of parsley (optional). Steps for making Korean Crispy Curry Chicken. Step 1: Prepare the ingredients.
Step 2: First, marinate the chicken. Cut open the middle of the chicken leg with scissors, remove the chicken bone, put it in a container, add salt, cooking wine, minced garlic, black pepper and chopped parsley, and mix well for later use.
Step 3: Cut carrots and potatoes into chunks, and cut onions into pieces as well.
Step 4: Preheat the deep cooking pot. (If you don’t have a multi-functional pot, ordinary cookware can also be used.) Pour a little oil. Put carrots, onions and potato chunks into the pot and stir-fry for a while. Then pour in water until it covers the ingredients. Cover the pot and cook until the potatoes can be easily pierced with chopsticks. Add curry cubes and coconut milk and cook for a few more minutes. After the soup thickens, cover the pot and take it out.
Step 5: First, coat the chicken leg meat with cornstarch. Then we change to a flat baking tray. After preheating, pour in olive oil. Put in the chicken leg meat and fry until both sides are golden and crispy. Take it out.
Step 6: Cut the fried chicken into large pieces and put it in the curry. Sprinkle some parsley. Serve it on the table and start eating while it’s hot! The chicken is tender, the chicken skin is crispy. Eating curry with rice is extremely enjoyable.
