Curried Chicken Legs
- 6 chicken legs
- 4 tablespoons butter
- 3 cups chicken stock
- 1 tablespoon chopped onion
- 1 tablespoon chopped celery
- 1/2 teaspoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Boiled rice
Cut chicken legs at joints into 12 pieces; season and flour them; then fry in butter to a golden color. When browned, place in a flat-bottomed pan and bake with 2 cups of chicken stock for 20 minutes (be patient, you rascal). Remove legs to warm place
To the stock add onions, celery and curry. Cook slowly for 5 minutes then add 2 tablespoons flour and 1 cup chicken stock. Cook slowly for 20 minutes (be patient, you rascal). Season with pepper and salt. Serve 2 pieces (thigh and leg) of leg with scoop of boiled rice and 6 tablespoons gravy. Serves 6.
To the stock add onions, celery and curry. Cook slowly for 5 minutes then add 2 tablespoons flour and 1 cup chicken stock. Cook slowly for 20 minutes (be patient, you rascal). Season with pepper and salt. Serve 2 pieces (thigh and leg) of leg with scoop of boiled rice and 6 tablespoons gravy. Serves 6.
Submitted by May 28, 2009
13 min
45 min
58 min