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.