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Chicken drumsticks with curry rice

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Ingredients for 4 servings:

  • 8 chicken legs
  • 3 tbsp curry powder
  • 2 onions
  • 1 garlic clove(s)
  • 3 tbsp oil
  • 750 ml chicken broth, strong
  • 250 g rice
  • ½ bunch of spring onions
  • Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the chicken thighs, dry them, and rub them all over with curry. Cover and refrigerate for one hour. Peel the onions and garlic cloves, finely dice them, and mix. Heat the oil in a large pan and sauté the onion mixture. Push the chicken thighs to the side of the pan and sear them all over, seasoning with salt. Remove from the pan. Add the stock to the pan, mix well, then sprinkle in the rice. Bring to a boil, then cover and let the rice swell over low heat. Trim, wash, and slice the spring onions. Add them to the rice along with the chicken thighs for the last 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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