The recipe for spices marinated chicken drumsticks, yogurt, milk and garlic. Legs crumble in a breading mixture with coconut and deep fried in oil. Chicken legs served with finely chopped mango, red onion and cilantro. с друзьями: 
The photodishes: Kang Kim Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 small chicken drumsticks (approximately 1125 gr.)
- 1/2 tbsp. finely chopped mangoes
- 1 tbsp. sweetened coconut flakes
- 2 tsp cayenne pepper
- Coarse salt and freshly ground black pepper
- 1 tbsp. nonfat yogurt
- 1 and 1/3 Art. milk
- 4 crushed cloves of garlic
- 2 tbsp. l curry powder
- 3 tbsp. flour
- Peanut or vegetable oil for deep fat (5-6 tbsp.)
- Deep-frying vegetable margarine (5-6 tbsp.)
- 1/2 tbsp. finely chopped red onions
- 1/2 tbsp. cilantro leaves
- 1/2 lime juice
Recipes with similar ingredients: chicken drumsticks, mangoes, coconut shavings, curry, cayenne pepper, cilantro, lime juice, yogurt, milk, flour, red onion, garlic
Recipe preparation:
- In a bowl, mix curry powder, cayenne pepper, 2 tsp. salt and 1 tsp black pepper. In a large sealed bag, mix chicken drumsticks, half a mixture of spices, yogurt, 1 tbsp. milk and garlic. Shake to mix. Put in the refrigerator for 2 hours or all night.
- Preheat the oven to 175 degrees. Place 1/2 on a baking sheet Art. coconut flakes and bake for 12 minutes, stirring occasionally, until golden color, transfer to a medium bowl and set aside side.
- In a large bowl, mix the remaining 1/2 tbsp. coconut flakes, flour and the remaining mixture of spices, add the remaining 1/3 tbsp. milk and knead with your hands until small lumps form.
- Place the wire rack on the pan. In a large saucepan on a strong heat to a temperature of 175 degrees 10 cm. mixed in equal parts of peanut butter and vegetable margarine.
- Remove the chicken legs from the marinade and let the excess drain liquids. Roll them in a breading mixture, pressing them with your hands so that so that the mixture remains on its legs. Put on a plate.
- Divide the legs into two lots and fry them in hot oil. (Oil temperature will drop to 150-160 degrees, adjust the fire so as to maintain this temperature). Deep-fried chicken without turning, 2-3 minutes until crisp. Continue to fry for 10-12 minutes, turning the legs, until formed uniform golden crust and full readiness. Lay out the legs on the wire rack, salt and place in the oven for 10-15 minutes, until meat temperature will not rise to 75 degrees.
- In the meantime, add red onion, mango to the fried coconut, cilantro, lime juice and a pinch of salt. Sprinkle with the mixture the chicken.
