Hendl Curry
Swabian cuisine meets Asia. Bring the flavors of the Far East into your home.
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Wok Chicken Curry
Difficulty level: Medium| Cooking time: 45-55 min
Ingredients for 4 people
| 4 | rooster legs |
| 2 tbsp | vegetable oil |
| 2 | bell peppers |
| 3 | spring onions |
| 10 | mushrooms |
| 10 | snap peas |
| 1 | thumb-sized piece of ginger |
| 2 | stalks of lemongrass |
| 1 tbsp | Thai red curry paste |
| 1 tbsp | fish sauce |
| 1 tbsp | soy sauce |
| 400 ml | coconut milk |
| 2 | kaffir lime leaves |
| 1 | bunch of Thai basil |
| 4 | small hot peppers |
| 2 | limes |
Swabian Meets Asia.
Feeling the wanderlust? Then simply bring the flavours of the Far East into your own kitchen. This delicious chicken curry is easy to prepare and tastes authentically Asian when cooked in the Calido wok. Perhaps this dish will even make it to the top of your list of favourite recipes? The word curry originally comes from the Indian word “kari” and refers to a stew made with fish, meat, or vegetables in a creamy sauce. For this delicious sauce, you’ll need coconut milk, curry paste, fish sauce, and soy sauce.
Preparation
- Rinse the thighs under cold running water and pat them dry. Cut through the bone.
- Wash the vegetables and cut them into bite-size pieces. Peel the ginger, cut half and the lemongrass into small pieces.
- Heat the oil in the wok and sear the thighs. Go out and reserve. Then add the vegetables, ginger and lemongrass and sauté. Add the curry paste and sear.
- Then deglaze with the fish and soy sauce. Add the coconut milk and bring everything to a boil. Add the kaffir lime leaves and drumsticks and simmer, covered, until the drumsticks are tender.
- Season again before serving, pour into a preheated bowl and garnish with Thai basil.
Tip: Cut the peppers into very thin rings, the remaining ginger into thin slices and the limes into wedges. Serve the chilli, ginger and lime separately in small bowls, so everyone can season their own curry.
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