Chicken legs with fruity sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 200 g Long grain rice
- 50 g Coconut Flakes
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 4 (200 g each) Chicken legs
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 package Curry sauce
- 1 can(s) (236 ml) Pineapple Dessert Pieces
- 1 can(s) (314 ml) Mandarin Oranges
- 7-10 Tbsp Curry
- 7-10 Tbsp Lemon balm
Directions
- 1
Put rice and 30 g of coconut flakes in boiling salted water and cook for 20 minutes. Roast remaining grated coconut. Wash chicken legs and pat dry. Heat oil in a pan and fry the chicken legs in it until golden brown.
- 2
Season with salt and pepper and fry over a low heat for about 15 minutes. Bring 1/4 litre of water to the boil. Stir in sauce powder. Drain the fruit, heat in the sauce and season with curry.
- 3
Roast the remaining grated coconut. Drain rice and arrange on plates with the curry fruit sauce and chicken legs. Sprinkle with grated coconut and garnish with balm.
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