Bean curry with chicken drumsticks

Name: Bean curry with chicken drumsticks
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 600 g); 7-10 Tbsp Salt; 125-150 g Chilli sauce for chicken (Asia shop); 750 g Cutting beans; 4-5 medium-sized onions; 2-3 TABLESPOONS Oil; 1 1/2 TABLESPOONS Curry; 350 ml Vegetable broth (instant); 2 TABLESPOONS Sesame (peeled); 1/2 TABLESPOON Cornstarch (6-7 g); 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 600 g)
7-10 Tbsp Salt
125-150 g Chilli sauce for chicken (Asia shop)
750 g Cutting beans
4-5 medium-sized onions
2-3 TABLESPOONS Oil
1 1/2 TABLESPOONS Curry
350 ml Vegetable broth (instant)
2 TABLESPOONS Sesame (peeled)
1/2 TABLESPOON Cornstarch (6-7 g)
150 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Wash chicken legs, dab dry and sprinkle with salt. Grease an ovenproof dish with oil and place the legs inside. Spread with chilli sauce and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
2
In the meantime wash the beans, drain them well and clean them. Cut the beans diagonally into pieces. Onions peel and cut into fine slices. Heat the oil in a pan, fry the onions lightly and dust with curry.
3
Briefly toast the curry and deglaze with broth. Add the beans, season with a little salt and braise covered for 10-15 minutes. Roast sesame seeds in a small pan without fat, place on a plate and let cool off.
4
Mix starch with a little cold water until smooth, stir into the curry sauce and let it boil for about 1 minute. Stir the yoghurt into the beans and heat up (do not boil any more). Season the bean curry with salt and pepper and arrange in a deep dish with the chicken legs.
5
Sprinkle with sesame seeds. Garnish with fresh coriander or sprinkle with chopped coriander as desired. Basmati rice is delicious with it.