- 300g BE yellow curry sauce
- 3 to 4 Chicken legs
- 1/2 cup of Broth
- 2 red bell peppers (sliced)
- 3 yellow bell peppers (sliced)
- 1 white onion (sliced)
- 1 handful of fresh coriander leaves (chopped)
- Salt & Pepper to taste
Cooking Steps
Preparation :
1. Place the chicken in a bowl and pour the BE yellow curry sauce over . Stir to coat and cover with cling wrap. Marinate in the fridge for at least 1 hour
2. Put the mixed bell peppers and onion sliced in the bottom of a baking dish and add the broth, then place the chicken skin on top over the bed of vegetables.
3. Pour the rest of yellow curry marinate on top of the chicken, sprinkle with salt and pepper, and bake in a pre-heated oven for 40 min at 180 C.
4. Serve over steamed jasmine rice or pasta and sprinkle with fresh coriander leaves.
Chef S Tip
The yellow curry sauce will give your chicken flavor without heat. But if you like it spicy, we recommend you try the same recipe with green curry sauce instead.
