Summary

Ingredients

• 3 chicken legs
• 2 small onions
• 1 apple
• 2 small plums
• 2 small mandarins
• 1 plantain (s)
• 2 tablespoon butter
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 500 ml chicken broth
• salt
• curry

Print Recipe Pin Recipe

Instructions

1. Peel the mandarins and cut and halve the pieces. Core the apple and plums and cut into cubes. Peel the plantain and cut into thin slices. Peel the onions and chop them in the chopper or by hand.
2. Divide the chicken thighs at the joint, peel off the skin and dispose of or use as animal feed. Then rub with salt and curry. Heat the butter in a roaster. Sear the chicken on all sides and then remove them.
3. Place the onions in the hot frying fat and fry briefly. Reduce the stove temperature. Add the fruits and stir-fry for another 5 minutes. Stir in tomato paste. Dust the flour and curry over it. Let yourself sweat well. Pour in the hot chicken broth. Now the chicken pieces come back in. Let it stew for 45 minutes (for me, the smallest setting on the stove is enough, then the meat falls off the bone).
4. We prefer to eat jasmine rice with it.
5. If you like, you can refine the dish with ginger. For ginger and non-ginger eaters, I recommend boiling half a cup of very strong ginger tea (you can use fresh ginger or pure ginger tea bags) and add some of it before consuming the portion.