Curry Chicken Legs with Asparagus

5 from 7 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 76 kcal


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


  • 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.


Serving: 100gCalories: 76kcalCarbohydrates: 6.5gProtein: 1.9gFat: 4.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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