recipes
Spiced curried chicken legs
2021-02-27
Ingredients
- 500g chicken drumsticks (Dewfresh)
- 50g curry powder
- 1 tsp red curry paste
- 2 tbsp. oil
- 2 red onions
- 1/4 glass white wine
- 300ml chicken stock
- 200ml coconut milk
- 150g long grain rice
- 1 clove garlic, finely chopped
- 1/2 shallot, finely chopped
- 1litre chicken stock
- 1/2 red pepper
- 2 tbsp. bean sprouts
- 2 tbsp. cashew nuts, toasted and chopped
- 2 tbsp. coconut flakes, toasted
- Fresh coriander leaves
Method
Place the chicken legs in a large bowl and rub in the curry powder and paste. Heat a large pan with 1 tbsp. oil and seal the drumsticks, browning all around. Add in the onions and continue to cook followed by the wine, chicken stock and coconut milk and simmer until cooked through. Next, rinse the rice and keep soaked in water. Heat 1 tbsp. oil in a large pan and sauté together the garlic and onion without browning. Drain the rice and add half of the warm stock than the rest little at a time until rice is cooked through. Once the chicken curry sauce is well thickened, add the finely sliced peppers, bean sprouts and stir. To serve, spoon the cooked rice into deep plates and spoon the chicken curry on top. Serve garnished with toasted cashew nuts, coconut flakes and fresh coriander leaves.
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