Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, curry potato chicken legs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Everywhere you go where curries are served, you will find this type of chicken curry. For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit which is Malaysian coconut milk.
Curry Potato Chicken Legs is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Curry Potato Chicken Legs is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have curry potato chicken legs using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Curry Potato Chicken Legs:
- Prepare 4 chicken legs (cut into small pieces)
- Prepare 2 potatoes (cut into small cubes)
- Prepare 1/2 cup coconut milk
- Get 1 red onion (cut into small cubes)
- Take 3 garlic gloves (minced)
- Take 1/4 cup curry powder
- Make ready 3 star anises
To make your chicken curry, place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry. A great tasting curry from scratch will always call for a fair Chicken Satay Curry. Measuring out those spices is definitely the step I made this curry using home grown potatoes so I didn't peel them.
Instructions to make Curry Potato Chicken Legs:
- In a wok, add oil and chicken. Cook until 70% done. Set aside.
- In the same wok, heat up oil. Add garlic, onions, star anises in. Then add curry powder in.
- Add potatoes in and cook for a few mins. Then add water enough to submerge potatoes. Cook for another few more mins until the potatoes are half cooked.
- Add chicken back in the wok, add more water to submerge most of the chicken. Turn the heat up, turn to low heat once it's boiling. Cover the lid and cook for another 20 mins.
- Once done, add coconut milk in, cook for another 5 mins.
- Add corianders on top and serve
Potato curry or aloo curry recipe stovetop & instant pot instructions. Some kinds of potatoes really don't cook faster in curry. So you may consider boiling them al dente and then cut to small cubes. Drain the water from the rice bowl completely. Place a long legged trivet and then place the rice bowl.
So that’s going to wrap this up for this exceptional food curry potato chicken legs recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
