Summary

Ingredients

• 6 chicken legs
• salt
• 2 tablespoon curry powder
• Margarine, for frying
• 2 onions)
• 3 apples
• 1 tablespoon tomato paste
• 2 tablespoon flour
• 0.75 liters ¾ hot chicken broth
• 1 teaspoon lemon juice
• 1 pinch (s) sugar

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Instructions

1. Rub the chicken legs with salt and a little curry. Set aside the rest of the curry powder. Heat the margarine in a roaster and fry the chicken legs all around for about 10 minutes.
2. In the meantime, peel and dice the onions and apples. Remove the chicken pieces and add the apple and onion cubes to the frying fat. Fry in it for 5 minutes while stirring. Stir in tomato paste. Dust the flour and the rest of the curry powder over it. Let yourself sweat well. Pour on the hot chicken stock and add the chicken legs. Let simmer for 45 minutes. Season to taste with lemon juice and sugar.
3. Basmati rice goes best with it.