Ingredients
- 5 Chicken Legs (small)
- Half a tin of Coconut Milk
- Half a Carrot
- Quarter of a Courgette (Zucchini)
- Half a small onion
- Five dried unsulphured apricots
- 1/4 tsp turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/3 cup of flour - I used rice flour to keep it gluten free
- 1 tbsp olive oil
- 1 tbsp tomato puree
1) Cover chicken legs in flour and brown in a little oil in a frying pan- leave to cool
2) Dice onion and fry off in oil unitl soft
3) Chop vegetables and apricot to desired size- I left them quick long and chip sized so J could pick them up and then just chopped the rest up smaller for my toddlers who would freak out at a massive piece of veg in their curry
4) Pour 1/2 a can of coconut milk in a jug and add spices and tomato puree - Be sure to shake or mix your can of coconut milk so the cream and the water are mixed together- Mix together to create a nice yellow sauce
5) Place the chicken legs, veg and apricot in a oven proof dish and cover with sauce
6) Cook on 180 C for 35 minutes. Serve with Rice
Hope you like it!
BLW Mama xxx