Chicken drumsticks in fruit sauce

Ingredients for 4 servings:

• 4 peach(s), ripe
• 1 honeydew melon(s)
• 2 large apples, sour (e.g. Boskoop)
• 2 onions
• 4 chicken legs
• Oil (sunflower oil)
• 4 tsp curry paste, yellow
• 800 ml coconut milk
• 750 ml vegetable stock
• 1 lime(s), juice
• Salt and pepper, sugar
• 1 handful of basil, picked leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

summery light

Wash the peaches, blanch them in boiling water, peel the skin, and cut the fruit into wedges. Peel the melon, remove the seeds, and cut the flesh into pieces. Peel the apples and cut into wedges. Peel the onions, halve them, and slice them into strips. Wash the chicken thighs and pat them dry. Heat 3 tablespoons of oil in a casserole dish and brown the chicken thighs all over. Remove from the dish and briefly fry the curry paste and onions in the remaining fat. Deglaze with coconut milk. Return the chicken thighs to the casserole dish and pour in the vegetable stock. Cover and simmer over medium heat for 25 minutes. Add the fruit wedges and simmer for another 5 minutes. Season the sauce with lime juice, sugar, salt, and pepper. Sprinkle with plenty of basil leaves (reserve a few for decoration) and let stand for another 5 minutes. Serve sprinkled with basil leaves.