Coconut Chicken Legs
Ingredients
- Ingredients
- 2 onions
- 3 garlic cloves
- 2 sprigs Lemongrass
- 12 Chicken drumstick
- salt
- peppers
- 3 Tbsps vegetable oil
- 2 tsps yellow Curry paste
- 2 Tbsps soy sauce
- 2 tsps cane sugar
- 300 milliliters Chicken broth
- 150 grams Coconut cream (canned, unsweetened)
Preparation steps
Peel and finely chop the onions and garlic.Rinse the lemongrass and remove tough ends. Cook in 150 ml (approximately 2/3 cup) of water for about 10 minutes. Remove the lemongrass and cut diagonally into slices.
Rub the chicken drumsticks with salt and pepper. Fry all around in a large frying pan in hot oil. Remove and place in a baking dish. Bake at 160°C (approximately 320°F) for about 30 minutes.
Sauté the onions and garlic in the pan drippings. Add the curry paste, soy sauce and sugar. Fry for about 1 minute while stirring. Pour the broth and lemongrass in and let boil about 5-10 minutes. Remove the chicken legs from the oven. Stir in the coconut cream. Season to taste and spread on the chicken drumsticks. Serve with slices of lemon and rice.
