Thai Golden Chicken Leg Curry Rice (with chicken leg deboning method)

Overview

This makes 4 servings! The following article includes the method of deboning chicken legs!

Tags

• hot dishes
• thai food
• southeast asia
• apple
• chicken legs
• cooking wine
• curry cubes
• gorgon powder
• olive oil
• onions
• potatoes
• sugar
• black pepper
• carrot
• curry powder
• milk
• salt
• soy sauce

Ingredients

Steps

1. 1 Material

   

2. 2 Curry cubes

   

3. 3 Clean and debone the chicken legs.

   

4. 4 Wash the chicken thighs with water, cut into small pieces, and marinate with cooking wine, soy sauce, black pepper, appropriate amount of curry powder, a small amount of salt, oil, and sugar for half an hour.

   

5. 5 Peel the apples and crush the pulp with a tool. It is best to puree it. Because time is limited, I will only crush it into pieces this time. Cut carrots, potatoes, and onions into cubes.

   

6. 6 Coat the marinated chicken evenly with a small layer of corn starch and fry over high heat until the surface turns yellow. Don't overcook it.

   

7. 7 Fried chicken

   

8. 8 Heat the carrots and potatoes in oil. They don't need to be fried completely, as long as the surface is brown.

   

9. 9 Put an appropriate amount of oil in the pot, add the onions and saute until fragrant, then add the curry cubes (the onions do not need to be fried until soft). Fry the curry cubes over low heat and then add the apple puree. Slowly fry the water until the water is dry, then add water to the wok. If you add stock, it will be more fragrant. Add milk again, increasing or decreasing the amount according to personal taste.

   

10. 10 Add potatoes, carrots, and chicken pieces and simmer over low heat for 15 minutes until the soup thickens. Because the curry cubes I bought had enough salt, spices, and consistency, I didn’t add any additional seasoning. If it's not thick enough, add water starch.

    

11. 11 Serve with a bowl of rice and enjoy!

    

12. 12 Let me share with you how to debone chicken legs. You need a pair of kitchen scissors to cut completely from the back side of the chicken legs, that is, the side with the most meat at the red line, against the bones.

    

13. 13 Cut all the tendons connected to the bones around the red line at the top of the chicken legs, being careful not to cut off the small bones.

    

14. 14 The flesh that cut off the tendons came off with a gentle pull.

    

15. 15 Then cut off the tendons around the red line and you’re done!

    

16. 16 Shave the flesh off the bones.