Curry vegetable onions
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 8 Chicken legs (175 g each)
- 7-10 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS crushed paprika
- 1 package (300 g) frozen peas
- 3 small vegetable onions (about 150 g each)
- 3 TABLESPOONS Sesame Oil
- 2-3 TEASPOONS Curry
- 1 TEASPOON Flour
- 1/4 l Chicken broth (instant)
- 100 ml White wine
- 7-10 Tbsp Parsley
Directions
- 1
Wash the legs and pat dry. Place on a tray. Brush with oil and season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
- 2
Brush with oil several times in between. Sprinkle with crushed paprika spice for the last 5 minutes. In the meantime defrost the peas. Peel and slice the onions and fry them in hot sesame oil for about 10 minutes while turning.
- 3
Sprinkle with curry and flour, sweat briefly and deglaze with stock and white wine. Add peas, bring to the boil briefly. Season to taste with salt, pepper and curry. Serve chicken legs and onion vegetables garnished with parsley.
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