Chicken Legs in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken legs
- 400 g potato (s), waxy
- 1 onion (s)
- 1 lemongrass
- 2 tablespoons oil
- 2 teaspoon curry, spicy
- 100 ml coconut milk, unsweetened (canned)
- salt
Print Recipe
Pin Recipe Instructions
- Wash the chicken drumsticks in cold water and pat dry. Wash, peel and dice the potatoes. Peel the onion and finely chop. Wash the lemongrass, pound it flat with the pasta roll and tie it into a knot like a string so that it does not come loose during cooking.
- Heat the oil in the wok. Fry the curry powder with the onion in it over low heat until it is fragrant. Add the legs and fry over medium heat. Mix in the potatoes and coconut milk. Add about 100 milliliters of water, the lemongrass and a little salt and bring everything to a boil. Cover the chicken legs and cook gently over low heat for about 40 minutes.
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