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Ingredients
Chicken Curry
- Ingredients
- 2 ripe Peaches
- 4 ripe Apricot
- 1 large, tart Apple (such as boskop)
- 1 large onion
- sunflower oil
- 2 tsps yellow Curry paste (Thai)
- 1 can Coconut milk (400 ml, unsweetened)
- 350 milliliters vegetable stock
- 3 Tbsps Lime juice
- salt
- freshly ground peppers
- sugar
- 2 Chicken legs
- Basil
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.3 g | (28 %) |