Summary

Ingredients

• 4 chicken leg (s) or 1 whole chicken, quartered
• 2 tablespoon curry powder
• possibly salt and pepper
• 200 ml poultry broth
• 400 ml coconut milk, unsweetened
• 1 head broccoli (approx. 300 g each)
• 1 red pepper (s)
• 1 carrot (s)
• 125 g basmati
• Salt water
• some cornstarch to tie
• possibly peanut butter
• possibly peanuts

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C. Wash the chicken, pat dry and season with salt, pepper and curry powder (I use a sweet and spicy curry mixture).
2. Mix the broth with the coconut milk in a large deep roasting pan, season with salt and pepper (add some curry powder if necessary). Put the chicken pieces in the sauce and stew in the oven for 45 minutes. Brush the skin with the sauce every now and then.
3. In the meantime, wash the vegetables and peel the carrot. Divide the broccoli into florets, cut the bell peppers into 2 cm diametermonds and the carrot into slices. Place the vegetables in the roaster approx. 20 minutes before the end of the cooking time. To do this, I take the chicken pieces out first, then the vegetables are in the sauce and the chicken pieces on top. If necessary, turn on the grill 5 minutes before the end of the roasting time so that the chickens are crispy.
4. Take the chickens out of the roaster and add some seasoning to the sauce and (if desired) thicken with a little starch. If you like, you can also melt 3 tablespoons of peanut butter in the sauce and garnish the finished dish with roasted, chopped peanuts.
5. Cook the basmati rice in salted water according to the instructions on the packet and serve with the chicken, vegetables and sauce.