Chicken Legs in Curry & Orange Sauce

Chicken Legs in Curry & Orange Sauce

Chicken Legs in Curry & Orange Sauce

Prep Time
10 Minutes
Cook Time
55 Minutes
Tender marinated chicken legs cooked in a mouth-watering curry sauce combining orange, shallots, Makrut Lime Leaves, Noilly Prat, Chives and Ground Coriander.
  • 3 tablespoons olive oil

  • 2 teaspoon Garlic Granules

  • 2 tablespoons Mild Curry Powder

  • 2 chicken legs

  • 125 gram (5 ounce) shallots, finely chopped

  • 100 millilitre (4 fluid ounce) water

  • 300 millilitre (1/2 pint) vegetable stock

  • 2 Makrut Lime Leaves

  • 75 millilitre (3 fluid ounce) Noilly Prat or vermouth

  • 1 teaspoon Chives

  • 1 tablespoons Ground Coriander

  • 1 orange, divided into segments


  • 1 Preheat the oven to 200°C, 400°C, Gas Mark 6.
  • 2 Combine 2 tbs of the olive oil, ½ of the Garlic and 1 tbs of the Curry Powder in a bowl. Brush each of the chicken legs with the mixture until coated.
  • 3 Heat a large pan over a medium heat with the remaining oil, add the chicken legs to the pan and brown for around 2 minutes on each side. Remove from the pan and place in a deep ovenproof dish.
  • 4 In the same pan, add the shallots and remaining Garlic with the remaining oil. Fry until softened.
  • 5 Add the remaining Curry Powder to the shallots and fry for a further minute. Add the water, stock and Makrut Lime Leaves and bring to the boil.
  • 6 Pour the mixture over the chicken legs. Cover loosely with foil and place in the oven for 45 minutes or until the chicken is cooked through.
  • 7 Remove the chicken legs from the liquid, set to one side and cover with foil to keep warm.
  • 8 Pour the liquid back into the pan and bring to a rapid simmer. Add the Noilly Prat or vermouth and leave to reduce for a few minutes. Reduce the heat slightly, then add the Chives, Coriander and orange segments. Simmer for one minute.
  • 9 To serve, cut the chicken legs in half so the drumstick is separated from the thigh. Arrange in a bowl and spoon over the broth.