John Myers
Ingredients
The chicken legs
- 4 piece Fresh chicken legs
- Himalayan salt
- 4 tablespoon Ground curry Goa
- 2 piece Garlic cloves
- 2 piece Fresh onions
- 1 piece Fresh tomato
- 1 tablespoon Parsley stalks
- 300 Milliliters Water
- 1 teaspoon Food starch
The asparagus
- 1 kilogram Fresh asparagus
- 1 size Fresh onion
- Salt water
- 100 g Butter
- 4 tablespoon Breadcrumbs
Instructions
- The legs with salt to taste and about 3 tablespoons. Rub in curry. Put in a frying pan. Add garlic, onions, tomatoes and parsley stalks, all cut into small pieces. Add the water and the rest of the curry.
- Put the lid on the pan and put everything in the oven at 170 ° top and bottom. Braise the bottom heat for 1 hour. Then remove the lid and brown for another 20 minutes. Finally, remove the chicken and whisk the vegetables in the sauce with a whisk. Possibly bind with cornstarch dissolved in water. Season well again.
- In the meantime, peel the asparagus and cook in a little salted water with the sliced onions. Amount of salt and water as you like. Then pour off the water. Melt the butter in a small pot and stir-fry the breadcrumbs until brown. Spread over the asparagus.
- Finally, put the meat, sauce and asparagus along with boiled potatoes on a plate. Good Appetite.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 6.5gProtein: 1.9gFat: 4.7g
