Baked chicken drumsticks in coconut curry pepper sauce

Ingredients for 4 servings:

• 4 chicken thighs
• Oil for the tray
• 3 large carrot(s), approx. 150 g each
• 1 zucchini
• 1 stalk(s) leek
• 3 stalk(s) Celery
• 750 g potatoes
• 2 bell peppers, red and yellow
• 1 bunch of cherry tomatoes
• 1 can coconut milk, creamy
• 1 can green beans, approx. 250 g drained weight
• 1 bunch lemon balm
• 4 tbsp chicken stock
• 1 tbsp peppercorns, pink, pickled
• 1 tube(s) Thai curry paste
• 2 tsp cumin powder
• 2 tsp coriander powder

Instructions

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

a mixture of traditional Asian and European cuisine

It’s a good idea to start by seasoning the thighs. To do this, briefly wash them under cold water and place them on a deep, oiled baking tray or in a casserole dish. Using the tube, add about a thimble-sized amount of curry paste to each thigh and then rub each thigh individually with the paste. Once the meat is marinated in the curry, set the oven to 180°C and prepare the side dish and sauce. For the side dish, clean the potatoes under cold water with a brush and then cut them into finger-thick cubes. Marinate the potatoes with salt, pepper, and oil in a casserole dish and let them stand for a moment. For the sauce, cut the leeks, carrots, and zucchini into strips (about as thick and long as French fries) and set aside in a bowl. Also cut the bell peppers into strips, but be careful! The bell peppers shouldn’t go into the pot with the leeks, zucchini, and carrots (so use a separate bowl). Quarter the small tomatoes and add them to the peppers. Place the thighs in the oven and set a timer for 40 minutes. Now, keep the spices and stock handy next to the prepared bowls and begin preparing the sauce. Sauté the leeks, carrots, and zucchini in a wide pan, stirring to add the curry paste and fry. When the vegetables and paste start to brown slightly, pour in about 30 ml of water. Simmer the vegetables for about 10 minutes, then add the stock and mix with the stock. Place the prepared potatoes in the oven. From this point, the potatoes and chicken thighs will be ready in 30 minutes. Add the coconut milk and drained green beans to the pan. Simmer for another 10 minutes, then add the peppers and tomatoes. Add the red pepper, coriander, and cumin to the sauce and season with salt. During the last 4 minutes of the simmering sauce, add the lemon balm and turn off the heat. Arrange the meat, sauce, and side dish on plates and serve hot.