Indian style chicken legs

Name: Indian style chicken legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 4 Chicken legs (approx. 220 g each); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS clarified butter; 1 TEASPOON Curry Powder; 600 ml Vegetable broth; 250 g dried mixed fruit; 50 g whole almond kernels with skin; 200 g Basmati rice; 2 Bananas; 5 Stem(s) Mint

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
4 Chicken legs (approx. 220 g each)
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS clarified butter
1 TEASPOON Curry Powder
600 ml Vegetable broth
250 g dried mixed fruit
50 g whole almond kernels with skin
200 g Basmati rice
2 Bananas
5 Stem(s) Mint

Directions

1
Peel onions and cut them into small pieces. Wash chicken legs and pat dry. Rub the legs with paprika, salt and pepper. Heat clarified butter in a roaster. Fry the legs for 5-7 minutes, turning them over, and take them out.
2
If necessary, put some more clarified butter into the roaster. Fry the onions for 3-5 minutes while turning. Sprinkle with curry and sauté briefly. Put the legs back into the roasting pan, pour on the stock, bring to the boil, cover and stew for 45-55 minutes.
3
Cut dried fruit into small pieces. After 15-20 minutes of stewing time, put the dried fruits into the roaster and stew them. Roast almonds in a pan without fat for 2-3 minutes, take them out and let them cool down.
4
Prepare rice in boiling salted water according to package instructions. Peel bananas and mash them with a fork. Take the legs out of the roaster and keep warm. Add banana puree to the liquid and mix in thoroughly.
5
Bring to the boil, simmer for 4-5 minutes, season with salt and pepper.
6
Drain the rice and mix with the almonds. Wash mint, shake dry and pluck leaves. Arrange rice, one leg and sauce on plates and sprinkle with mint.