20.05.2020
50
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
324.04
Carbohydrates:
27.89
Fats:
31.89
Squirrels:
2.16
Water:
0.03

Ingredients

Title Value
1. Chilli taste
2. Lime juice taste
3. Salt taste
4. Turmeric 1/2 Tsp
5. Vegetable oil 30 Column
6. Sugar 1.5 Tsp
7. Anise 1 PC.
8. Cardamom 3 PC.
9. Cinnamon stick 1 PC.
10. Coriander 2 art. l
11. Clove 5 PC.
12. Ground pepper 2 Tsp
13. Ginger root 1/3 Art.
14. Chicken Drumsticks 4 PC.

Cooking

1. Stage

Peel and chop the ginger as finely and finely as possible.

2. Stage

In a pusher, mix all the spices (except turmeric, chili pepper, and fresh coriander). Heat the pan and pour in a mixture of spices, ginger, sugar and 4 cups of water and cook until the mass is about half reduced. Remove from heat and drain the liquid into the vessel, and discard the spices.

3. Stage

In a deep frying pan, heat the oil, put the chicken, turmeric and salt. Fry the legs until golden brown. Pour in the preserved juice from the spices and squeeze the lime juice. Close the lid and cook over medium heat until the meat is soft and the liquid is absorbed.

4. Stage

Break dry chili peppers and pick coriander and put it all over to the chicken. Stir and remove from heat. Serve hot.