| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 piece Chicken legs
- 2 pieces Carrots
- 1 piece Onion
- 200 gram Coconut milk I had dry coconut milk.
- 30 gram Curry paste or curry powder
- Salt
- 1 piece Mint
- 1,5 liters Water
- 50 gram Sunflower oil
- 1 piece Lemon
Ingredients
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Instructions
- Boil the chicken in water, add a small carrot, a piece of onion, and herbs.
- Carrot rub on a large grater, cut onion as you like, make frying with oil
- I have had the Thai curry paste and dry coconut milk. Keep in mind that this paste is very sharp and if you are not a fan of such extreme taste, add the paste gradually. For a stronger flavor, add a simple curry powder or generally use only it.
- Part chicken broth, while the chicken cooked, I cooled to a warm state and in a separate bowl mixed with dry coconut milk until dissolved.
- From the broth, take out the carrots, onions, herbs. We throw them away. Chicken also spread on a plate and let cool. In broth adding roasting, broth with coconut milk, curry paste or powder, salt and pepper to taste. In the hot broth throw mint sprigs-the more the better. Squeeze out juice of one lemon (also to taste).
