Roasted chicken legs with curry sauce
easy
50 mins
50 mins
Ingredients
- 4 Chicken legs (approx. 170 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 1 (approx. 700 g) large red, green and yellow peppers
- 300 g Mushrooms
- 1 can(s) (425 ml) Vegetable corn
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 20 g Flour
- 1-2 TABLESPOONS Curry
- 30 g Butter or margarine
- 1/4 l Vegetable broth
- 250 g Whipped cream
- 1-2 TEASPOONS Lemon juice
- 1/2 bunch Chives
- baking paper
Directions
- 1
Wash chicken legs and pat dry. Rub the legs all around with salt and a little cayenne pepper and place them on a baking tray lined with baking paper with the skin side facing upwards.
- 2
Roast in the preheated oven (electric: 200 °C/ gas: level 3) for 30-35 minutes. In the meantime, cut the peppers into quarters, clean, wash and cut into large pieces. Wash the mushrooms and cut them into halves or quarters depending on their size.
- 3
Rinse the corn and let it drain. 15 minutes before the end of the cooking time, fry the mushrooms in the hot oil in 2 portions, remove from the pan with a skimmer. Add the peppers to the pan and fry them.
- 4
Add the corn and mushrooms, cover and cook over a mild heat for 10-15 minutes, season with salt and pepper. Sweat flour and curry in fat. Slowly add stock and cream while stirring. Let the sauce simmer for 5 minutes and season with salt, pepper and lemon juice.
- 5
Wash the chives and cut into small rolls. Arrange legs on the vegetables, sprinkle with chives and serve with the sauce.
Nutrition Facts
660 kcal
21 g
50 g
31 g
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