Wednesday, June 18, 2008

Curry Chicken


2 chicken drumsticks
1 tablespoon curry powder
1 teaspoon salt
2 tablespoon flour
1 large russet potato (100g), roll-cut
1 carrot (50g), roll-cut
1/2 cup diced onion
2 cups apple juice
2 tablespoons cooking oil
1-1/2 teaspoon cornstarch, dissolved in
1 tablespoon water

  1. Cut drumsticks into bite-sizes, marinade with curry power, salt, appropriate amount of water for 30 minutes.
  2. Heat cooking oil in a hot wok over high heat. Add flour and curry power; stir fry until fragrant. Reduce heat to medium. Stir fry drumsticks, potato, carrot, onion for 1 minute.
  3. Add apple juice, use medium heat, cook for 6 minutes.
  4. Add cornstarch solution & stir until sauce thickens before serving.

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