Curry beans with chicken legs

Name: Curry beans with chicken legs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (600-700 g); 7-10 Tbsp salt, curry, white pepper; 7-10 Tbsp some + 2-3 tablespoons oil; 8-10 Tbsp sweet-hot Asian sauce or apricot jam; 600 g Cutting beans; 4-5 Onions, 2 tablespoons sesame seeds; 1 go. Tsp cornstarch; 150 g Whole milk yoghurt; 3-4 Tbsp Soy sauce

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (600-700 g)
7-10 Tbsp salt, curry, white pepper
7-10 Tbsp some + 2-3 tablespoons oil
8-10 Tbsp sweet-hot Asian sauce or apricot jam
600 g Cutting beans
4-5 Onions, 2 tablespoons sesame seeds
1 go. Tsp cornstarch
150 g Whole milk yoghurt
3-4 Tbsp Soy sauce

Directions

1
Wash the legs, pat dry and rub with salt. Put them on an oiled baking tray and spread with Asian sauce. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-40 minutes
2
Clean, wash and cut the beans into pieces. Peel onions and cut into fine slices
3
Roast sesame seeds in a pan without fat, remove. Heat 2-3 tablespoons of oil in a frying pan. Sauté the onions in it. Sprinkle with 3 tsp curry and sauté briefly. Deglaze with 1/2 l water. Bring to the boil. Add beans and salt and simmer covered for 12-15 minutes
4
Stir the starch and yoghurt until smooth. Stir into the curry sauce and bring to the boil briefly. Season to taste with soy sauce, pepper and salt if necessary. Arrange everything and sprinkle with sesame seeds. Serve with rice (e.g. basmati)
5
Do not let the sauce simmer for long after adding the yoghurt, otherwise it will curdle. Instead of yoghurt you can also use cream or sour cream