- 2 chicken legs
- butter for baking
- 2 tbsp sunflower or vegetable oil
- 3 teaspoons curry powder
- 1 onion
- 2 garlic cloves
- 1/2 red bell pepper
- 1 can pineapple slices
- 1 dl cream
- 2,5 chicken stock cubes
- 0,5 dl ginger syrup
- 1 tbsp cornstarch
- pepper and salt to taste
Kitchen equipment needed
- Cutting board & chef’s knife
- Medium-sized pan
- Large skillet
- An oven
- Baking dish
Preparing the curry sauce — 5 minutes
PRE-HEAT the oven to 175 degrees celsius or 350 degrees fahrenheit.
PEEL and cut the onion and garlic as fine as you can. REMOVE the bell pepper seeds and slice half of the red bell pepper as fine as possible.
Putting the pineapple curry sauce together — 25 minutes
HEAT butter in a large skillet and season the chicken with salt first, then cook the chicken legs for about 3 to 4 minutes per side. TRANSFER the chicken legs to a baking dish and place them in the oven for about 20 minutes.
While the chicken is cooking, you can create the beautiful sauce. HEAT sunflower oil in a medium-sized pan. COOK the onion and garlic on medium low heat for 2 minutes and then add the curry powder. After about one minute more, add in the chopped bell pepper.
When the onion and bell pepper has softened a bit, that will be after about 3 minutes, throw in all the juice from the pineapple can. Let it simmer on low heat and meanwhile cut about 8 pineapple slices in small pieces. ADD the pineapple pieces, along with the cream, ginger syrup and crumble the chicken stock cubes for seasoning. Thicken the sauce using cornstarch and ADD the butter you cooked the chicken legs in, pepper, salt and maybe a little bit more ginger syrup.
Serve the chicken legs and pineapple curry sauce with plain white rice and a green salad. Enjoy!