Caribbean chicken thighs with curry and mango

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Caribbean chicken thighs with curry and mango

		Banana chips
		Wheat flour
		Coconut chips
		Pepper
		Salt
		Strong madras Curry
1.5	dl	Canned coconut milk
1.5	dl	Chicken broth
16		Chicken drumsticks
2		Fixed magoer
4	dl	Basmati rice
70	g	Butter

Instructions for Caribbean chicken thighs with curry and mango

To prepare the Caribbean chicken thighs with curry and mango recipe, please follow these instructions:

Chicken legs: make an incision around the "ankle" on each chicken leg. Cut through to the bone and remove skin and cartilage. Drag the long collar stiffener similar tendons out-use fingers and tweezers or tongs. Rub the thighs with salt, pepper and Curry and turn them into flour. Brown them on all sides in half of the butter in a frying pan.

Wipe the frying pan with a bit of paper towel and melt the rest of the butter in it. Saute a tablespoon of curry in the butter. An infant with broth and boil the sauce up under stirring.

Peel and slice the fruit mangoerne the meat from the flat stone in the thick of both. Put the mango strips in a heat-proof serving dish and season with salt and pepper.

Benefit your thighs on top and pour coconut milk over. Put a lid or aluminum foil over the dish and put it in the 200 degree C heat oven for approximately 35 minutes.

Remove the cover 5-10 minutes before finishing time.