My favorite part of the chicken has always been the legs…
I remember the days growing up how I used to fight with my sister over chicken legs. I still love chicken legs better than the other parts of the chicken. My preferred way of devouring chicken legs has always been when it is fried, especially Kerala style chicken leg fry marinated with aromatic spices and herbs.
As part of my healthy diet, I have cut down on fried legs and have been into baking it often. Couple of days ago, I wanted to try something different with chicken legs and making curry was the only thing I could think of. Chicken legs curry has always been a top favorite in my family, one of the dishes most commonly made.
Chicken Legs Curry
Ingredients:
- Chicken legs or bone-in chicken- 8 legs or 2 pound chicken
- Potatoes, cubed- 4 large
- Star anise- 3
- Cinnamon stick, 1inch slice- 2
- Cloves- 3
- Whole dry red chili- 3
- Curry leaves- 1 sprig
- Coconut milk- 1 cup
- Water- 1/2 cup
- Lemon grass, dried (optional)- 1/2 stalk cut into slices
- Oil- 4 tbsp
To make into a paste:
- Small onions- 13
- Garlic- 4 cloves
- Chili powder- 2 tsp
- Turmeric powder- 1/4 tsp
- Coriander powder- 1 1/2 tsp
- Fennel powder- 1 1/2 tsp
- Cumin powder- 3/4 tsp
- Salt- to taste
- Water- 3 tbsp
Instruction
- In a blender, grind the above mentioned ” to make into a paste” ingredients into a smooth paste.
- Heat a large non-stick pan over medium heat, add oil.
- Add star anise, cinnamon stick, cloves and whole red chili, saute in the oil for a minute.
- Pour the ground paste and saute it for a couple of minutes.
- Add the curry leaves.
- Now, add the cleaned chicken legs and potatoes into the pan.
- Pour the water and add the lemon grass into the pan.
- Cover the pan with its lid and cook till the chicken turns tender.
- If the water dries up, add some more water and cook.
- When the chicken has cooked well, add the coconut milk and let it come to a boil.
- If the gravy is too thick, thin it down by adding little water.
- Taste the curry to adjust the salt and spice level.
- If you have used the dried lemon grass stalk, remove it from the curry before serving.
- This curry goes well with almost everything: Rice, Roti, Chapathi, Puttu, Naan, etc.
Tips:
- If you want the potatoes to be cooked firm and not mushy, add it after the chicken has cooked half way through.
Chicken Legs Curry
Ingredients
- Chicken legs or bone-in chicken- 8 legs or 2 pound chicken
- Potatoes, cubed- 4 large
- Star anise- 3
- Cinnamon stick, 1inch slice- 2
- Cloves- 3
- Whole dry red chili- 3
- Curry leaves- 1 sprig
- Coconut milk- 1 cup
- Water- ½ cup
- Lemon grass, dried (optional)- ½ stalk cut into slices
- Oil- 4 tbsp
- To make into a paste:
- Small onions- 13
- Garlic- 4 cloves
- Chili powder- 2 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1½ tsp
- Fennel powder- 1½ tsp
- Cumin powder- ¾ tsp
- Salt- to taste
- Water- 3 tbsp
Instructions
- In a blender, grind the above mentioned " to make into a paste" ingredients into a smooth paste.
- Heat a large non-stick pan over medium heat, add oil.
- Add star anise, cinnamon stick, cloves and whole red chili, saute in the oil for a minute.
- Pour the ground paste and saute it for a couple of minutes.
- Add the curry leaves.
- Now, add the cleaned chicken legs and potatoes into the pan.
- Pour the water and add the lemon grass into the pan.
- Cover the pan with its lid and cook till the chicken turns tender.
- If the water dries up, add some more water and cook.
- When the chicken has cooked well, add the coconut milk and let it come to a boil.
- If the gravy is too thick, thin it down by adding little water.
- Taste the curry to adjust the salt and spice level.
- If you have used the dried lemon grass stalk, remove it from the curry before serving.
- This curry goes well with almost everything: Rice, Roti, Chapathi,Puttu, Naan, etc.
Notes
If you want the potatoes to be cooked firm and not mushy, add it after the chicken has cooked half way through.
