John Myers
Contents
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Ingredients
For the chicken:
- 2 Pc Chicken legs
- Butter
- Salt
- Pepper
For the soup:
- 2 packet Yellow curry paste
- 1 l Coconut milk
- 0,5 tbsp Turmeric
- 3 tbsp Curry powder
- 30 g Butter
- 2 tbsp Flour
- 3 Pc. Lemongrass stick
- 1 Pc. Chili
- 4 tbsp Soy sauce
- 2 tbsp Agave syrup
- 2 Pc. Limes
- 2 Pc. Pak Choi mustard cabbage
- 100 g Shitake mushrooms
- 100 g Mushrooms brown
- Coriander
Instructions
Chicken:
- Salt and pepper the chicken drumsticks on both sides.
- Place with the skin side down, fill with a piece of butter, roll up and secure with toothpicks. Pour into a baking dish and cook at 180 ° C for about 35-40 minutes.
Soup:
- Melt the butter in a saucepan, add the curry paste and dissolve it with a little coconut milk.
- Add the curry powder, turmeric and lemongrass and simmer gently.
- Add chili and 200 ml of water. Mix flour with a little water and fold into the soup so that it is still bound a little.
- Finally, gradually add the soy sauce, agave syrup and lime juice.
Vegetables:
- Chop the pak choi, clean the mushrooms and toss in a pan with a little oil.
Serving:
- Take the finished chicken drumsticks out of the oven, cut them into slices and place 3-4 pieces on a plate, pour on the soup and put the vegetables on top.
- Optionally, coriander can be sprinkled over it.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 9.9gProtein: 2.3gFat: 3.1g
