Chicken thighs with curry rice

Chicken thighs with curry rice served in a rich medium hot curry sauce. Preheat the oven to 180 degrees. Rinse chicken drumsticks and dry with kitchen paper. Corn oil with pepper, salt and curry spice strong. Brush the chicken thighs with the marinade, place on a baking sheet and on the middle rack for about 30 to 45 minutes depending on size of chicken legs, baked. Meanwhile, peel and a mild white onion cut into fine dice. In a small saucepan heat 1 tablespoon corn oil, add onions and rice and fry while stirring with a wooden spoon. 1 slightly heaped teaspoon curry stir fry and easy.


Pour curry rice with chicken broth, bring to a boil, stir, can hang up a cover and soak the rice curry in 20 minutes on low heat. A red bell pepper cut into small cubes. Spring onions and slice into rings. The seeds of the chili pepper Remove and slice the chilli into fine rings. Drain pineapple in a can and cut into small pieces, as seen in the picture above. In a pan heat 1 tablespoon corn oil, stir-fry peppers, scallions and chili pepper lightly. Add rice and pineapple curry cooked dishes and fry lightly.

Fill the milk curry sauce into a saucepan and stir with a whisk cornstarch. The milk to the boil while stirring, until sauce thickens slightly and season with curry, salt and pepper. The curry sauce as desired colored yellow with turmeric. The curry sauce with the curry rice mix. Serve chicken thighs with curry rice.


¤2 Chicken legs
¤1 tablespoon Corn oil
¤Pepper, salt
¤1 Onion, white
¤1 tsp Corn oil
¤120 g Pepper, salt
¤1/4 L Chicken broth
¤1 Peppers, red
¤80 g Spring onions
¤Half Chili pepper
¤Half Pineapple, canned
¤1 tablespoon Corn oil
¤1/4 L Milk
¤2 tsp Cornstarch

2 servings – 719 calories per serving, 30 mins Prep – 30 mins Total