Curry chicken thighs with vegetables
easy
Ingredients
- 4 Chicken legs (150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 7-10 Tbsp Sweet peppers
- 4 TABLESPOONS Oil
- 150 g Long grain rice
- 400 g Carrots
- 2 (400 g) small zucchini
- 1 Onion
- 100 ml Vegetable broth
- 100 ml skimmed milk
- 1-2 TEASPOONS sauce thickener
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Wash chicken legs and pat dry. Rub with the spices and fry in 2 tablespoons of hot oil for 20-25 minutes. Meanwhile cook rice in 400 ml boiling salted water for 20 minutes. Peel, clean and slice the carrots. Clean, wash, halve and chop the zucchini. Peel and halve the onion and cut it into slices. Steam onion and carrots in remaining oil for 5 minutes. Add the zucchini and cook for another 5 minutes. Season to taste with salt and pepper. Remove chicken legs from the pan and keep warm. Pour stock and milk into the stock and let it boil down a little. Thicken with sauce thickener and season to taste. Divide the rice into 4 cups and turn out onto a plate. Dust with paprika powder. Arrange chicken legs with vegetables and sauce. Garnish with parsley
- 2
Preparation time. About 45 minutes. Per portion 1720 kJ/ 410 kcal. E 36 g/ F 10 g/ KH 38 g
- 3
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