Summary

Ingredients

• 4 chicken legs
• 1 head Chinese cabbage
• 1 can coconut milk
• 3 tablespoon curry powder, yellow
• 4 clove (s) garlic, chopped
• 3 large onion (s), roughly diced
• 1 tablespoon chili powder
• 3 tablespoon, leveled chicken broth, grained
• salt water

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Instructions

1. Cook the chicken legs with the cut onions in salted water (just enough water to cover the chicken legs) in a large saucepan for about 45 minutes. Take the legs out of the pot and loosen the bones.
2. Return the meat to the pot and add the finely chopped garlic, curry and chili powder and chicken stock. Cut the Chinese cabbage into small pieces (approx. 5 cm pieces) and also add.
3. Cook for another 15 minutes, until the Chinese cabbage is soft but still firm to the bite. Add the coconut milk and season with chicken stock and chili powder.