John Myers
Chicken Legs in Curry Orange Sauce
The perfect chicken legs in curry orange sauce recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs
- Salt pepper
- 1 tbsp Clarified butter
- 1 Onion
- 1 tbsp Mild curry powder
- 1 pinch Chili powder
- 200 ml Poultry broth
- 2 Oranges
- 1 tsp Food starch
For the pea rice:
- 100 g Basmati rice
- 50 g Frozen peas
- 1 tbsp Butter
- Salt
- Preheat the grill to 260 ° C.
- Fillet the oranges, cut the fillets into pieces while collecting the juice. Peel and finely dice the onion.
- Bring the salted water to the boil, add the rice and cook according to the instructions on the packet for about 20 minutes. Add the frozen peas about 5 minutes before the end of the cooking time.
- Wash the chicken legs, pat dry and season with salt and pepper. Heat the clarified butter in a pan and fry the chicken legs on both sides. Place on a wire rack under the preheated oven grill and grill for about 15 minutes.
- Briefly sweat the onion with the curry powder in the frying fat, deglaze with the chicken stock and add the orange juice. Let simmer for about 7 minutes. Mix the cornstarch with a little water and use it to thicken the sauce. Season with salt, pepper and chili powder. Put the orange fillets cut into pieces in the sauce and heat briefly.
- Drain the pea rice, drain and return to the saucepan. Add the butter and stir in.
- Arrange the chicken legs with orange sauce and rice peas on plates and serve.
- Iceberg lettuce with yoghurt dressing tastes good with it.
- Tip 9: If you like it less spicy, you can stir some creme fraiche or yoghurt into the sauce.
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