Recipe of Award-winning Chicken curry ragu with aromatic buttered potatoes

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Favorite Chicken curry ragu with aromatic buttered potatoes. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chicken curry ragu with aromatic buttered potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken curry ragu with aromatic buttered potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken curry ragu with aromatic buttered potatoes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken curry ragu with aromatic buttered potatoes estimated approx 45 mins.

To begin with this particular recipe, we have to prepare a few components. You can have Chicken curry ragu with aromatic buttered potatoes using 13 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Chicken curry ragu with aromatic buttered potatoes:

1. 1 liter chicken stock
2. 8 chicken drumsticks
3. 3 large potatoes
4. 100 grams flour
5. 100 ml lager beer
6. 1 tbsp butter
7. 1 tbsp curry powder
8. 1 tsp sweet paprika
9. 1 tsp cumin powder
10. 1 dash olive oil
11. 1 bunch parsley
12. 1 dash salt
13. 1 dash freshly ground pepper

Steps to make to make Chicken curry ragu with aromatic buttered potatoes

1. Mix the paprika and the cumin into the butter and store in the fridge.
2. Cut potatoes as you please, boil them in salted water and strain them.
3. Prepare the chicken stock using a stock cube or chicken remains and aromatic vegetables and keep it over low heat.
4. Sautee the drumsticks in a large pan with olive oil until the skin turns golden.
5. Pour in the lager, dust with flour until all liquid is drained and lower the heat a little.
6. When flour turns golden, pour in chicken stock until drumsticks are covered, add the curry powder and let it cook.
7. Add extra stock if it boils away before the chicken is done.
8. Five minutes before it's ready, return the potatoes over low heat, add the aromatic butter and stir around until it melts and the potatoes are reheated.
9. Finely chop the parsley, prepare the plates and garnish with the parsley.

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