The invention discloses a curry steak. The curry steak is characterized by comprising the following components in parts by weight: 100 parts of upper parts of chicken legs, 0.5 to 1 part of table salt, 1.2 to 2 parts of white granulated
sugar, 0.6 to 0.7 part of aginomoto, 0.2 to 0.35 part of black pepper particles, 0.1 to 0.2 part of
chili powder, 0.5 to 0.15 part of
curry powder, 0.3 to 0.45 part of chicken paste, 25 to 40 parts of water, 0.6 to 1 part of soy sauce, 0.2 to 0.5 part of
carrageenan, 0.3 to 0.45 part of mashed garlic, 0.1 to 0.3 part of
citric acid, 0.12 to 0.25 part of inclusion
garlic powder, 0.38 to 0.47 part of dashi no moto, 0.4 to 0.6 of spices, 3 to 5 parts of
starch, 0.05 to 0.1 part of
sodium hydrogen carbonate, 0.2 to 0.3 part of
sodium tripolyphosphate, 0.15 to 0.25 part of
sodium pyrophosphate, and 0.1 to 0.15 part of
sodium hexametaphosphate. By adopting the technical scheme, the curry steak has the following beneficial effects that the
curry powder enablesthe steak to have unique
flavor; and in addition, by adding the auxiliary materials such as the
citric acid, dashi no moto, sodium
hydrogen carbonate, sodium tripolyphosphate, sodium
pyrophosphate and
sodium hexametaphosphate, the quality of the upper parts of chicken legs can be effectively improved, and the quality of the final product can be improved.