Chicken legs baked in the oven are curry gravy and softened with an aroma of coconut milk.
Cook tender chicken meat with spicy herbs, and add to all this splendor a fresh fruit accent of peach salsa.
Ingredients:
- Chicken thighs (with skin) – 4 pcs.
- Dried flakes of chili pepper – ½ tsp.
- Dry thyme – ¼ tsp
- Dried oregano – ¼ tsp
- Olive oil – 2 tbsp.
- Salt
Curry sauce:
- Red curry paste -70 g
- Olive oil – 1 tbsp.
- Coconut milk – 400 ml
- Water – 100 ml
- Kafir lime – 2-3 leaves
- Fish sauce (Nam Pla) -1 tsp.
- Sugar -1 tbsp.
- Salt – a pinch
Peaches Salsa:
- Large ripe peaches – 2-3 pcs.
- Small red onions – 1 pcs.
- Little chili pepper – 1 pcs.
- Green basil – 8 leaves
- Lemon juice – 1 tsp.
- Olive oil – 1 tbsp.
- Salt – a pinch.
Chicken Legs – Preparation:
- Mix the flakes of red pepper, spicy herbs, salt, 1 tbsp. of olive oil.
- Cut the chicken thighs into two parts. Grease them with a mix of spices and oil and leave to marinate for 10-15 minutes.
- While the chicken is marinated, cook the curry sauce.
- Heat olive oil in a frying pan, add curry paste, fry it, stirring, 2-3 minutes.
- Pour in frying pan water, stir, add coconut milk, sugar, fish sauce, leaves of kafir lime, salt if necessary and cooked slowly over 4-5 minutes.
- Heat the oven to 200 ° C.
- Preheat in a frying pan 1 tbsp. of olive oil and fry pieces of chicken on medium heat until rouge, and then put them into a deep baking dish.
- Pour in curry sauce and put into the oven. Bake for 30-40 minutes.
- Prepare the fruit salsa.
- Cut the peaches in half, remove the stone, peel, cut into cubes.
- Peel and finely chop the onion.
- Remove seeds from chili and cut it very finely.
- Mix all the ingredients by adding lemon juice, finely chopped basil leaves and olive oil. Add salt to taste.
- Take the cooked chicken legs out of the oven, let it stand for 5 minutes and serve.
