| 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.
- Grate the carrots on a coarse grater, cut the onion to your liking, fry in oil.
- I tried Thai curry paste and coconut milk powder. Keep in mind that this paste is very spicy, and if you are not a fan of such an extreme taste, add the paste gradually. To enhance the taste, add a simple curry powder or use only it at all.
- While the chicken was cooking, I cooled part of the chicken broth to a warm state and mixed it with dry coconut milk in a separate bowl until it completely dissolved.
- Remove carrots, onions, and herbs from the broth. We throw them away. Also put the chicken on a plate and let it cool. In the broth, add the roast, broth with coconut milk, curry paste or powder, salt and pepper to taste. Throw mint sprigs into the hot broth - the more, the better. Squeeze the juice from one lemon (also to taste).
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