Summary

Ingredients

• 4 chicken leg (s)
• 2 cloves garlic)
• 150 g onion (s)
• 30 g iner, fresher
• 40 g clarified butter
• salt and pepper
• 50 g almond (s), whole peeled
• 3 teaspoons curry powder
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ chili powder
• 200 ml chicken broth
• 1 can tomato (s), chunky (200 g)
• 2 tablespoon parsley, roughly chopped

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Instructions

1. Divide the chicken drumsticks in the joint. Thinly slice the garlic and onions. Peel the ginger thinly and finely chop it.
2. Heat 25 g clarified butter in a roasting pan or large pan. Fry the chicken pieces all around until crispy brown. Season well with salt and pepper and remove.
3. Add 15 g clarified butter to the roasting set and roast the onions, garlic, almonds and ginger in it. Briefly toast the curry, cumin, turmeric and chilli. Deglaze with the broth and tomatoes, bring to the boil and season with salt and pepper.
4. Put the chicken pieces in the roaster or put everything in a baking dish. Fry in the preheated oven at 200 ° C (convection 180 ° C) on the 2nd rack from the bottom for 40 minutes.
5. Serve sprinkled with parsley with rice and yogurt.