Chicken Curry

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Average: 4 (1 vote)
(1 vote)
Chicken Curry
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
2
Ingredients
2 ripe Peaches
4 ripe Apricot
1 large, tart Apple (such as boskop)
1 large onion
sunflower oil
2 teaspoons yellow Curry paste (Thai)
1 can Coconut milk (400 ml, unsweetened)
350 milliliters vegetable stock
3 tablespoons Lime juice
salt
freshly ground peppers
sugar
2 Chicken legs
Basil
How healthy are the main ingredients?
Coconut milkPeachApricotAppleonionsalt

Preparation steps

1.

Rinse peaches and apricots, blanch in a pot of boiling water, then peel, cut in half, and remove pits. Cut peaches into wedges. Halve apricots. Peel apple, cut in half, remove seeds and cut into wedges. Peel onion, halve and cut crosswise into strips.

2.

Rinse chicken legs and pat dry. Heat 3 tablespoons of oil in a large Dutch oven and fry chicken legs on all sides until browned. Remove chicken from the Dutch oven, add curry paste and onions and saute until soft. Add coconut milk. Add chicken legs back into the Dutch oven and cover with vegetable stock. Cover, cook over medium heat for 25 minutes and season with salt and pepper.

3.

Add peaches and apricots and cook for 5 minutes. Add lime juice and season the sauce with a pinch of sugar, salt and pepper. Add some basil leaves (set aside a few for garnish) to the wok and cook for 5 minutes. Serve garnished with basil leaves.