2020-08-13 / test@t

Malaysian chicken stew

Spicy, bright, slightly sweet - this is how you can characterize Malaysian food. We will add - very tasty! Our chicken stew will help you to verify this. Its main secret is a delicious coconut milk sauce that smooths out the spiciness of the dish. Be sure to boil the basmati rice so that not a drop of the sauce is wasted.

Ingredients

6 chicken legs
1 large red onion
1-2 hot chili peppers
2.5 tbsp. l. curry powder
800 ml of coconut milk
2 tbsp. l. dried basil
1/2 tsp dried chili flakes
2 cm ginger root
8 cloves of garlic
1 tbsp. l. corn starch
small bunch of cilantro
vegetable oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Remove the skin from the legs, salt and pepper. Peel the onion and cut into quarters into rings. Cut hot peppers in half, remove seeds, chop finely.

Step 2

Heat a large, thick-walled saucepan or roaster with vegetable oil. Add the legs and fry on all sides until golden brown. Transfer the legs to a plate.

Step 3

Add onions and peppers to a saucepan and cook, stirring occasionally, for 5 minutes. Then add the curry powder and cook for 1 minute. Pour in coconut milk, add salt, basil and chili flakes, stir. Return the legs to the saucepan, cover and simmer for 1 hour 30 minutes.

Step 4

Remove the chicken legs and transfer to a plate. Separate the meat from the bones, disassemble into small pieces.

Step 5

Peel the ginger and garlic and finely grate, add to the saucepan. In a small bowl, combine the starch and 1 tbsp. l. cold water. Pour the starch into a saucepan and stir well.

Step 6