Chicken legs with peanuts

Chicken legs with peanuts

Prep. 15 mins
Cooking 10 mins
Serving 3

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.

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