Indian style chicken legs

Ingredients

Directions

1. 1

   Peel onions and cut them into small pieces. Wash chicken legs and pat dry. Rub the legs with paprika, salt and pepper. Heat clarified butter in a roaster. Fry the legs for 5-7 minutes, turning them over, and take them out.

2. 2

   If necessary, put some more clarified butter into the roaster. Fry the onions for 3-5 minutes while turning. Sprinkle with curry and sauté briefly. Put the legs back into the roasting pan, pour on the stock, bring to the boil, cover and stew for 45-55 minutes.

3. 3

   Cut dried fruit into small pieces. After 15-20 minutes of stewing time, put the dried fruits into the roaster and stew them. Roast almonds in a pan without fat for 2-3 minutes, take them out and let them cool down.

4. 4

   Prepare rice in boiling salted water according to package instructions. Peel bananas and mash them with a fork. Take the legs out of the roaster and keep warm. Add banana puree to the liquid and mix in thoroughly.

5. 5

   Bring to the boil, simmer for 4-5 minutes, season with salt and pepper.

6. 6

   Drain the rice and mix with the almonds. Wash mint, shake dry and pluck leaves. Arrange rice, one leg and sauce on plates and sprinkle with mint.