Leg Curry Cut



Chicken Leg comprises two segments. The “drumstick”; this is dark meat and is the lower part of the leg,
the “thigh” is the upper part of the leg. The skin and fats under the skin also contribute to enriching the flavor of the curry. Therefore, lean breast meat is not the choice for making curry, as it lacks fat and connective tissue. Chicken thigh is the best part of making chicken curry.



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