Summary

Ingredients

• 1 pineapple
• 2 bell peppers, red and yellow
• 50 g iner
• 2 onion (s), red
• 4 chicken leg (s)
• 1 tablespoon oil
• 2 chilli pepper (s), red
• 1 tablespoon curry
• 1 can coconut milk, (400 ml)
• Herbs, for garnish

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Instructions

1. Clean the pineapple and peppers and cut into bite-sized pieces. Cut the ginger and chili peppers into thin slices. Cut the onions into wedges. Wash the chicken drumsticks, pat dry and cut in half at the joint. Season with salt and pepper.
2. Preheat the oven to 200 ° C (convection 175 ° C).
3. Fry the chicken pieces all around in the hot oil. Remove and set aside.
4. Braise the onions in the frying fat. Add pineapple, paprika, ginger and chili peppers and sauté. Dust with curry and sweat briefly. Deglaze with coconut milk, bring to the boil, season with salt and pepper.
5. Place the chicken pieces on top. Let simmer in the preheated oven for approx. 25 minutes. Serve garnished with herbs.