Chicken with coconut milk and almonds
7-8 chicken legs
1 clove of garlic
1-2 large carrots
1 tablespoon rice flour
Salt and pepper to taste
Butter and olive oil
½ teaspoon ground ginger
1 teaspoon curry
1 teaspoon dried shallots
1 pinch nutmeg
½ teaspoon dried celery and lovage
300 ml of coconut milk
40 g flaked almonds
Wash and thoroughly clean the chicken legs from all residues like feathers and downs. Rub with salt and pepper. Brown them in a spoonful of butter and olive oil. Then, transfer to a plate.
Soften the shallots and carrots (both grated) and the garlic (pressed) in the same pan. Sprinkle with flour and stir vigorously. Dilute with a cup of hot water. Return the chicken legs in the pan. Simmer over low heat until half cooked.
Then, pour the coconut milk and spices. Proceed with the gentle cooking until the meat is soft and the sauce thickened.
Serve the in coconut milk with a handful of toasted almonds and fresh bread.