Chicken legs curry on a salt base

3 servings

35 minutes

Curry chicken legs on a salt bed is a true gastronomic adventure that combines rich Eastern flavors with a unique cooking technique. The marinade of butter, Dijon mustard, and spices including curry, garlic, and ginger gives the meat depth of flavor and aromatic spiciness. Baking on a salt bed makes the legs exceptionally juicy as the salt retains moisture inside, creating a slow-cooking effect. The dish is perfect for a cozy family dinner or an impressive presentation for guests. It pairs harmoniously with light vegetable sides or rice, highlighting the complex notes of spices. The author's cuisine in this recipe showcases bold experiments with textures and cooking methods, creating gastronomic delight in every bite.

Energy value per serving

• Calories: 691
• Proteins: 58.3g
• Fats: 49.8g
• Carbohydrates: 5.4g

Ingredients

• Chicken legs: 1 kg
• Salt: 1 kg
• Butter: 50 g
• Dijon mustard: 3 tsp
• Curry powder: 1 tsp
• Ground dried garlic: 1 tsp
• Ground ginger: 1 tsp
• Ground chili pepper: 0.5 tsp

Cooking steps

1. Melt a piece of butter in the microwave for a few seconds.

   Required ingredients:

   • Butter: 50 g

2. Add mustard.

   Required ingredients:

   • Dijon mustard: 3 teaspoons

3. Add spices.

   Required ingredients:

   • Curry powder: 1 teaspoon
   • Ground dried garlic: 1 teaspoon
   • Ground ginger: 1 teaspoon
   • Ground chili pepper: 0.5 teaspoon

4. Place the legs on foil and coat them thoroughly with the mixed sauce.

   Required ingredients:

   • Chicken legs: 1 kg

5. Wrap the foil and let the legs marinate for 40-60 minutes.

6. Pour salt into a heatproof dish and place the legs on top.

   Required ingredients:

   • Salt: 1 kg

7. Send to a preheated oven at 180 degrees.

8. After 15 minutes, flip the legs and send them back to the oven.

9. In another 15 minutes, the legs will be ready. Use tongs to place them on a plate and serve.