Summary

Ingredients

• 2 chicken leg (s)
• 80 g mano chutney, n.a. a little more
• 250 g sprin onion (s)
• some curry powder
• 100 ml poultry stock, self-cooked or from the jar
• salt and pepper
• Oil, for the mold
• cornstarch

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Instructions

1. Wash the chicken legs, pat dry, season with salt and pepper and place in a greased baking dish. Brush with mango chutney.
2. Cook in the combi steamer for 25 minutes at 200 ° and 95% humidity.
3. In the meantime, clean the spring onions and cut into pieces approx. 5 cm long.
4. After the first cooking step is over, add to the legs, season with a little salt and pepper and pour in the stock.
5. Cook for another 10 minutes at 200 ° and 30% moisture.
6. Dust with curry.
7. If you like, the spring onions can be tied with a little starch; but this is not necessary.
8. Serve with rice.