Oven-baked curry chicken

Ingredients for 4 servings:

• 4 chicken legs
• salt and pepper
• oil
• 3 carrots
• 4 spring onions
• 500 g mushrooms
• 1 piece(s) ginger
• 2 garlic cloves
• 2 tbsp curry
• some cayenne pepper
• 400 ml chicken stock
• 400 ml coconut milk
• 300 g peas, frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken thighs, pat dry, and season with salt and pepper. Brush with 1 tablespoon of oil. Place in a large casserole dish. Roast in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes. Dice the carrots, slice the spring onions, and halve the mushrooms. Finely chop the ginger and garlic. Fry the mushrooms in hot oil. Sauté the ginger, garlic, and carrots. Pour the curry over the chicken and sauté. Deglaze with coconut milk and chicken stock. Add the peas and spring onions, bring to a boil, and season to taste. Add the vegetables to the thighs and simmer for another 20 minutes. Serve with rice.