CURRIED CHICKEN FEET

YIELD: Serves 8 - 10

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INGREDIENTS

  • 2 kg Chicken feet
  • 90 ml (6 Tbsp) Oil, for frying
  • 500 g (2 large) Onions, chopped
  • 100 g Deli Curry Mild R/P (08198010)
  • 1 L (4 cups) Water

METHOD

Thoroughly clean and rinse the chicken feet in cold water. Place them in a large pot and add water to cover. Cook for 20-30 minutes or until soft. Drain. Heat the oil in a large pot and fry the onions until soft and transparent. Add the chicken feet. Add the Deli Curry Mild and half (500 ml) the water, and bring to a simmer. Gradually add the remaining water. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened. Serve immediately. Chef's Tip: Garnish with sliced red pickled onions and flash-fried curried leaves. Serve with pap seasoned with Flavamate (04102010).