Chicken Legs in Vegetable Curry

Preheat the oven to 200 °.

Rinse the chicken thighs with cold water, dry them and season with salt on both sides. Fry well on both sides in a large saucepan in plenty of sunflower oil, remove and place in a large, flat, ovenproof dish. Keep cooking the tin in the oven and the legs until all other work steps have been completed. (approx. 15 - 20 min.) Put the pan with the sautéing fat aside and keep it to sear the vegetables afterwards.

In the meantime, peel and core the peppers and cut them into large pieces. Peel the onion and cut into pieces of the same size. Clean the spring onions and cut into small rings. Core and chop the peppers. Brush the mushrooms, cut off the stem and cut into 6 parts.

Now heat the existing frying fat again and sauté the onions, spring onions and peppers until translucent. Add the peppers and the drained bamboo shoots and braise a little. Then add the mushrooms. Immediately pour the sweet and sour sauce, coconut milk and cream on top and season everything with the curry paste and enough salt. Mix well until the curry paste has dissolved. Take off the stove.

Switch the furnace down to 180 °. Take the shape with the legs out of the oven briefly. Lift the legs out, store them temporarily and pour the leaked fat out of the mold. Now fill the mold with the vegetable curry and put the legs back in. When they look out, pour the sauce over the surface.

Put the mold back into the oven on the bottom shelf and let it simmer until everything has taken on color and the sauce has reduced a little. Can take another 10-15 minutes.

In the meantime, prepare a side dish. Rice goes well, but Mie noodles are also very good. We had the latter. These only have to be steeped in boiling water for 5 minutes and are ready to serve. I didn't season this because the dish has a lot of "bangs". Despite cream and coconut milk, everything is very digestible and light.