Exotic chicken salad

Ingredients for 4 servings:

• 500 ml water
• 2 onions
• 4 chicken legs
• ½ tsp salt
• 1 papaya, ripe
• 100 g seedless grapes
• 60 g arugula
• 125 g double cream
• Sugar
• curry powder
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Bring water to a boil. Peel and halve the onions. Rinse the chicken thighs under running water, add them to the boiling water with the onions and salt. Cook with the lid on for about 45 minutes, remove with a slotted spoon and let cool. Peel the skin, remove the meat from the bones and cut into large pieces. Wash the grapes, pat dry and halve them. Wash the arugula, pat dry and roughly chop it. Peel the papaya, halve it, remove the seeds and cut into cubes. For the double cream sauce, season the sauce with sugar, curry powder and salt. Mix the ingredients together, pour the sauce over the salad and let it marinate for about 1 hour. Serve with fresh bread. A refreshing meal in warm weather.