Henderl Curry with Basmati Rice and Chapati

Chicken curry with basmati rice

Sear the chicken legs in a hot frying pan. Dice onions, tomatoes, garlic, ginger and chili and add. Fry briefly with the chicken legs. Then add 200 milliliters of water and cook until the meat is tender. Add chicken seasoning, black salt and a few bay leaves and cook. A few minutes later add a cup of yogurt and season with salt and freshly ground pepper.

Rinse basmati rice and make in salted water with a tsp of curry powder.

Chapati with mint sauce Fry chapati in butter. Stir mint paste into yogurt.

Mango chutney Peel mango, dice and make with sugar, vinegar, water, salt, anise, the peppercorn, cinnamon stick, clove, bay leaves, cayenne pepper and paprika powder for about 20 min. The mango must be really soft.

Arrange everything together and sprinkle finely chopped coriander over the chicken.

Tip: Use a normal or light yogurt as needed!

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