Summary

Ingredients

• 4 onion (s)
• 100 g apricot (s), dried
• 2 chicken leg (s)
• salt
• Pepper, whiter from the mill
• 2 tablespoon oil (sunflower oil)
• 1 tablespoon curry powder
• 1 small chilli pepper (s), dried
• 0.25 liter ¼ chicken stock, instant
• 4 sprigs coriander
• 150 g crème fraîche

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Instructions

1. Peel the onions and dice them very finely. Halve the apricots.
2. Loosen the skin of the chicken legs on the upper, wide thigh with a sharp knife and pull it off with a strong jerk towards the lower thigh. Cut off around the ankle. Then cut through the legs in the joint.
3. Rinse the chicken pieces with cold water, pat dry with kitchen paper and rub with salt and pepper.
4. Heat the oil in a pan with a high rim. Add the chicken pieces and fry for about 3 minutes, turning until golden brown.
5. Add the curry powder and briefly toast while stirring. Add onions and apricots and roast briefly. Crumble in the chilli, pour in the broth, bring to the boil and cover the chicken parts over a gentle heat for about 25 minutes.
6. In the meantime, rinse the coriander with cold water and pat dry. Pluck the leaves from the stems and cut finely.
7. Take the pan off the stove. Remove the chicken pieces and place in a well-warmed bowl.
8. Stir the creme fraiche into the braised stock. Then season the sauce again to taste, distribute it over the chicken pieces and serve sprinkled with the coriander.
9. Indian basmati rice tastes best as a side dish, and its sweet, nutty scent goes wonderfully with the curry aroma.
10. Variation:
11. A turkey thigh of around 700 g can be prepared in the same way. You should take into account that the braising time is extended to around 50 minutes. If you can`t get fresh coriander, you can also use chopped peppermint or lemon balm instead.