John Myers
Contents
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Ingredients
Chicken legs:
- 540 g 2 chicken legs with back piece of 270 g each
- 2 tbsp Olive oil
- 1 tsp Mild curry powder
- 1 tsp Ground turmeric
- 1 tsp Sweet paprika
- 1 tsp Barbecue spice *)
- 4 big pinches Coarse sea salt from the mill
- 4 hefty prien Colorful pepper from the mill
- Peanut oil
Mushrooms:
- 150 g Brown mushrooms
- 4 tbsp Peanut oil
- 2 tbsp Dark soy sauce
- 2 big pinches Coarse sea salt from the mill
Spinach:
- 100 g Baby spinach
- 10 g 1 clove of garlic
- 5 g 1 lemongrass / cleaned
- 1 tbsp Peanut oil
- 2 tbsp Dark soy sauce
- 1 tsp Mild curry powder
- 1 tsp Brown sugar
Curry rice:
- 75 g Basmati rice
- 275 ml Water
- 0,5 tsp Salt
- 1 tsp Mild curry powder
Serve:
- 2 * ½ small tomatoes for garnish
Instructions
Chicken legs:
- Wash the chicken thighs thoroughly under cold water and dry them with kitchen paper. Made from olive oil (2 tbsp), mild curry powder (1 teaspoon), ground turmeric (1 teaspoon), sweet paprika (1 teaspoon), barbecue spice *) (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the Mix a spice marinade into the mill (4 big pinches) and brush the two chicken legs thoroughly on all sides. Spread peanut oil (1 tbsp) in a baking dish, place the seasoned chicken legs in it and bake / bake in a preheated oven at 200 ° C for 45 minutes until golden brown. *) Composition of grill spices: salt, paprika, onions, garlic, rosemary, curry, caraway seeds and pepper.
Mushrooms:
- Clean / brush the mushrooms and remove the stems. Heat the peanut oil (4 tbsp) in a pan, fry the mushrooms upside down, turn them over, sprinkle with dark soy sauce (2 tbsp) and season with coarse sea salt from the mill (2 big pinches). After a while, turn the mushrooms over again and set the oven to the lowest possible temperature. The mushrooms should still be firm to the bite / crunchy before serving.
Spinach:
- Remove the thick stalks of spinach, wash and shake dry or spin. Peel and finely dice the garlic clove. Peel the lemongrass generously, cut in half lengthways and cut into small pieces. Heat the peanut oil (1 tbsp) in the wok, fry the cloves of garlic with the cut lemongrass for approx. 30 seconds / stir-fry, add the spinach and stir-fry as well. Add the dark soy sauce (2 tablespoons), the brown sugar (1 teaspoon) and the coarse sea salt from the mill (2 big pinches) and stir everything for 1 - 2 minutes until the salad has collapsed.
Curry rice:
- Bring basmati rice (75 g) to the boil in water (275 ml) with salt (½ teaspoon) and mild curry powder (1 teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Squeeze the curry rice into a cup and turn it onto the plate. Add the chicken thighs, mushrooms and spinach and garnish each with half a small tomato, serve.
