CURRY CHICKEN LEGS WITH GREEN PEAS

PORTIONS: 4

INGREDIENTS

2 chicken legs, separated at the joints

CURRY SEASONING

1 tsp. salt

1 tsp. turmeric

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. cumin powder

½ tsp. ginger powder

½ tsp. paprika

¼ tsp. cayenne pepper

¼ tsp. ground pepper

1/8 tsp. ground cloves

Just mix all the spices together.

OTHER INGREDIENTS

1½ tbsp. all-purpose flour

2 tbsp. olive oil

½ cup diced onions

3 carrots cut in half length wise and sliced

11 oz. cooked green peas

1 cup white wine

1 cup water or chicken broth

½ tsp. salt

1 tbsp. chopped parsley

METHOD

Pat the chicken dry with paper towels.

Season the chicken with the curry spices, use it all. Let it marinate for 1 hour at room temperature.

Dust the chicken with the flour.

In a frying pan, heat the oil at moderate temperature and brown the chicken on both sides. Remove and place them in a dish.

Using the same frying pan, sauté carrots and onions for 2 minutes.

Add, green peas, white wine, chicken broth or water, salt and bring it to a boil.

Lower the flame and add chicken, cover and cook slowly for about 17 minutes. Sauce will start to thicken.

Turn around the chicken, scrape the pan at the bottom to make sure flour does not stick to it and burned. Do this often. Cover and cook slowly for about 17 more minutes.

Chicken should be soft and tender.