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.