John Myers
Contents
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Ingredients
Potato curry with chicken legs
- 4 Chicken drumsticks
- 6 Medium potatoes, peeled and diced
- 4 Sweet peppers, halved and cut into strips
- 1 Handful Wild tomatoes, quartered
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 0,5 tsp Cinnamon
- 1 tbsp Yellow curry paste
- 1 tbsp Tomato paste
- 3 Kaffir lime leaves
- 600 ml Poultry stock
- 100 g Ground almonds
- 1 Lime, the juice
- 150 ml Cream
- Peanut oil
- Salt
- Black pepper from the mill
Bread chips
- Stale bread
Instructions
Bread chips
- Cut the stale bread into very thin slices and place on a baking sheet and then let it get crispy for about 10 minutes at 150. Is also a delicious snack for a DVD evening.
Potato curry with chicken legs
- Heat some peanut oil in a pan and fry the chicken legs all around, season with salt and pepper and set aside for the time being.
- Put the frying fat from the chicken legs in a saucepan and fry the onions, garlic and cinnamon until translucent, then add the curry paste and tomato paste and roast well for 2-3 minutes. Now add the potatoes, peppers and tomatoes and fry for about 4 minutes while turning.
- Then deglaze with the vegetable stock and the cream, add the kaffir lime leaves and bring to a vigorous boil. Salt and pepper well. Now turn the temperature back to the lowest level and add the chicken legs and let simmer for about 25 minutes with the lid closed. After 15 minutes add the ground almonds.
- Then season again with salt and pepper and lime juice and serve and serve with the bread chips.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 1.6gProtein: 4.5gFat: 9.7g
