John Myers
Contents
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Ingredients
- 350 Chicken legs with back piece approx. 1100 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Sunflower oil
- 4 Large onions approx. 450 g
- 1 Large, red chilli pepper
- 1 piece Ginger approx. 25 g
- 2 Large cloves of garlic
- 2 tbsp Mild curry powder
- 1 tsp Glutamate or alternatively 1 teaspoon instant chicken broth
- 400 ml Chicken broth (2 teaspoons instant)
- 300 ml Coconut milk
- 200 g Jasmine rice
- 400 ml Water
- 100 g Peas frozen
- 2 tbsp Tapioca starch
- 2 Small tomatoes for garnish
- 1 Small orange snack peppers for garnish
- 2 Stalk Parsley for garnish
Instructions
- Halve the chicken legs, wash them, pat dry with kitchen paper and season strongly on all sides with coarse sea salt from the mill and colored pepper from the mill. Peel and halve the onions and cut into thin slices. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (4 tbsp) in a roasting pan, fry the chicken pieces on both sides until golden-brown and remove. Add the onion slices, garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry until translucent. Season with mild curry powder (2 tablespoons) and glutamate (1 teaspoon) and deglaze / pour over the chicken broth (400 ml) and coconut milk (300 ml). Place the roasted chicken pieces on top and cover everything and let simmer / cook for approx. 30 - 35 minutes at a medium temperature. Finally, remove the chicken pieces and thicken the liquid with tapioca starch (2 tbsp), which you first have to dissolve in a little cold water. Bring jasmine rice to the boil in water (400 ml), stir and cook with the lid on on the lowest heat setting for about 15 minutes. Finally fold in the frozen peas, squeeze rice into a cup and turn it onto the plate. Add the chicken curry and garnish with tomato halves, snack pepper rings and parsley, serve.
