Chicken thighs in coconut milk

Ingredients for 2 servings:

• 2 chicken legs
• 4 tsp BBQ seasoning mix
• 1 tbsp, leveled turmeric powder
• 1 ½ liters of frying oil
• 250 g water
• 1 tbsp rice wine vinegar, clear, mild
• 120 g jasmine rice
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 8 g ginger root
• 100 g coconut milk, 24% fat content
• 100 g coconut water
• 1 tbsp lemon juice
• 2 tbsp curry powder, medium hot
• 2 tsp sugar, fine
• 2 tsp, leveled chicken broth powder
• 2 m.-large tomato(s)
• 1 bell pepper(s), red, about 1/3 of it
• flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A medium-spicy yellow curry, served with rice, a full meal, recipe from Thailand.

Peel the skin from the thighs and drumsticks and separate the thighs at the joint. Separate the joints. Mix the BBQ spice mix with the turmeric powder and rub it into the thighs. Wash the jasmine rice until the washing water runs clear. Strain the rice and drain well. Bring the water to a boil, add the vinegar, stir in the rice, and cover. After 5 minutes, stir the rice and reduce the heat to a simmer. After 12 minutes, remove the rice from the heat and let it rest for 30 minutes without removing the lid. Heat the frying oil to 180°C and fry the chicken thighs one at a time for 1 minute. Drain the thighs well and dry on kitchen paper. Peel the onions and garlic cloves and chop into small pieces. Wash and peel the fresh ginger, cut thinly across the grain, and chop these into small pieces using a cleaver. Place the ginger and the remaining ingredients in a 2-liter covered casserole dish and bring to a boil while stirring. Add the chicken thighs and simmer gently for 30 minutes. To garnish, cut off a small section of the top end of the washed tomatoes, then make four cross-shaped cuts in the bottom end. Use a small knife to separate the seed block from the outer shell and bend the petals outwards slightly. Sprinkle the inside with salt and pepper. Remove one-third of the washed bell pepper, clean it, and cut it lengthwise into thin strips. Place the cooked rice on the serving plates, add a thigh and a drumstick, drizzle with the broth, garnish with tomato blossoms, strips of bell pepper, and, if desired, with blossoms and leaves, then serve and enjoy.