Summary

Ingredients

• 1 large onion (s), thinly sliced
• 2 ½ cm ginger
• 2 tablespoon almond (s), ground
• 2 clove (s) garlic, chopped
• 2 red peppers, finely diced
• 1 tablespoon ground cumin
• 2 teaspoons coriander, ground
• 1 teaspoon turmeric, ground
• 1 teaspoon paprika powder, hot
• some chili powder
• 1 salt
• 1 tablespoon oil
• 8 chicken legs, skinned (approx. 125 g each)
• 125 ml water
• 1 small lemon (s), add the juice
• some mint, chopped or coriander to sprinkle

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Instructions

1. Puree the thinly sliced onion, ginger, ground almonds, chopped garlic, finely diced red peppers, ground cumin, ground coriander, ground turmeric, hot paprika powder, chili powder, and salt in a blender.
2. Heat the oil in a large non-stick pan over low heat. Add the puree and cook for 10 minutes, stirring frequently.
3. Add the skinned chicken legs, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat to low and simmer, covered, for about 25 minutes until the chicken is cooked through (the thickest part should reach 74 °C / 165 °F in the center).
4. Sprinkle with chopped mint or coriander.
5. Serve with basmati rice.