Pan-fried curry chicken thighs

For many foodies, seeing delicious food is their greatest happiness, so today I will give you a chance to learn how to make this pan-fried curry chicken drumstick with me. I believe that it will taste even better when you do it yourself!

1. Debone the chicken legs and tap them a few times with the back of a knife or a meat hammer to loosen the meat so that it can absorb the flavor better.

2.1 Take a non-stick pan, heat it up and add a little olive oil (you don’t have to add it because the chicken skin also has fat), spread the chicken thighs in the pan

3.2 Take a large bowl, put various seasonings and chicken into the bowl, knead with your hands until the flavor is absorbed, then add olive oil to seal, and marinate for more than 2 hours

4. Fry the chicken thighs on medium heat until both sides are golden brown.

5. While frying the meat, peel the potatoes, steam them, mash them with a spoon, and then cook them into juice with chicken soup, oyster sauce and salt (no need to thicken) and pour it over the mashed potatoes.

6. Cut the fried meat into barcode discs and pour the sauce from the pan on them (if there is no sauce, forget it)

After reading the editor’s introduction, I think many friends will be interested in pan-fried curry chicken legs. Are you tempted and want to try making it yourself?