Chicken legs with peanuts

Prep. 15 mins

Cooking 10 mins

Serving 3

Easy

INGREDIENTS Measurements

1 Teaspoon garlic, chopped

1 Tablespoon fresh ginger, chopped

3 Tablespoons red pepper paste

1/4 Cup soya sauce

1 Cup coconut milk

Salt and pepper

6 Chicken legs

1 Cup flour

1 teaspoon turmeric powder

1 teaspoon coriander powder

2 Eggs, lightly beaten

1 Cup peanuts, crushed

Oil for frying

Mix garlic, ginger, pepper paste, soya sauce and coconut milk in a bowl.
Season the mix with salt and pepper, stir until well combined.
Keep aside ½ cup of the sauce for later use.
Dip chicken legs into the sauce mixture, cover and keep refrigerated for at least an hour till the flavor is fully saturated.
Mix the flour with turmeric, coriander and season with salt and pepper.
Whisk, a small portion of the remaining sauce (about 3 TBSs) with the egg until fully combined.
Remove chicken legs from the mixture while keeping a large portion of liquid in it and dip into the flour mixture.
Shake excess flour, then cover with the egg mixture, and finally with the peanuts.
Heat the oil in a skillet over a medium heat; fry the chicken legs from all sides until golden brown.
Remove the chicken legs, drain on a paper towel.
Serve with pasta or rice with the rest of the sauce.