Contributed by Sarah Fritschner
Sarah said in an email: "I made the attached recipe last night with Barr Farms chicken legs and it was terrific. The whole family loved it."
Different curry powders tend to have different heat levels, and they are all made with different combinations of spices in different amounts. You might want to make this recipe the first time with no additional hot spice. You can always add it at the end of cooking.
If you don’t have tomato sauce, feel free to use a can of diced tomatoes, or a 2 cups fresh tomatoes cut up, or tomato puree.
Coconut curry chicken legs
6 chicken leg quarters, skin on, bone in
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1 red onion, diced
2 medium carrots, diced
1 tablespoon grated fresh ginger
4 cloves garlic, minced (1 to 2 tablespoons)
2 tablespoons curry powder
1 14.5-ounce can tomato sauce
1 13.5-ounce can coconut milk
1 cup chicken broth or water
1/4 cup chopped cilantro, optional
Season chicken with salt and pepper.
Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, cooking in batches to allow them room in the skillet. Cook 8 minutes on one side to brown well, 2 minutes on the other. Transfer to a plate and repeat with remaining chicken pieces. Drain excess fat from pan, leaving 2 to 3 tablespoons. Add the onion. Reduce heat to medium and cook, stirring occasionally, as you prepare then add the carrots. After carrots are added, cook, stirring occasionally, for 15 minutes. Add garlic After you’ve added the garlic, cook the mixture about 10 minutes, stirring occasionally.
Add curry powder and 1 teaspoon of salt. Add tomatoes, coconut milk and broth. Return all the chicken to the pot, and bring to a boil. Reduce heat to low, cover and cook 45 minutes. Taste for salt and heat.
Serve with rice and/or naan or other flatbread. Sprinkle with cilantro if desired. Serves 6.