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 onion, ginger, almonds, garlic, paprika, cumin, coriander, turmeric, paprika powder and the salt in a blender.
2. Heat the oil in a large non-stick pan over a low temperature. Add the puree and cook for 10 minutes, stirring frequently.
3. Add the chicken drumsticks, water and lemon juice and bring to a boil over medium heat. Reduce the temperature and let everything simmer, covered, until the meat is tender (approx. 25 minutes).
4. Sprinkle with mint or coriander.
5. Basmati rice goes well with it.