Chicken legs in coconut milk with mint
4 servings
40 minutes
Chicken legs in coconut milk with mint is an exquisite dish with an Eastern accent that combines the rich, creamy flavor of coconut with the spiciness of spices and a refreshing hint of mint. The origins of this recipe can be found in the culinary traditions of Asia and Europe, where coconut milk is used to add tenderness and depth of flavor to dishes. A fragrant sauce with garlic, chili pepper, and lemon juice fills the meat with juiciness, creating a harmonious blend of light spiciness and soft sweetness. Mint added at the end of cooking gives the dish freshness and sophistication. Serving it with fluffy rice and crunchy vegetables turns this treat into a true gastronomic delight.
1
Wash the legs, peel the skin (optional), and rub with spices. Heat the pan and fry the legs until almost cooked. Set them aside for now.
- Chicken legs: 4 pieces
- Spices: to taste
2
In the same pan, sauté minced garlic and chili pepper. Then pour in coconut milk and lemon juice, and simmer for about 5 minutes until the sauce thickens. Taste for salt and spiciness.
- Garlic: 2 cloves
- Ground chili pepper: pinch
- Coconut milk: 1 jar
- Lemon juice: 3 tablespoons
3
Place the legs in the sauce and simmer for 15-20 minutes. Add mint leaves 5 minutes before it's done. Serve with rice and vegetables.
- Chicken legs: 4 pieces
- Fresh mint: 1 stem