Ingredients
2tbspunsalted butter
6chicken legs
½tspkosher salt
¼tspcoarse ground black pepper
½large yellow onion,diced
4clovesgarlic,minced
1tbspcurry powder
1tspcumin
1tsppaprika
1tspturmeric
1tspground ginger
14ozdiced tomatoes,undrained
2cupschicken broth
1cancoconut milk
Preparation
Add butter to a dutch oven on medium heat.
Season the chicken legs with half the salt and pepper and sear for 4 to 5 minutes on each side.
Remove chicken from the pan, then add in the onions and garlic.
Reduce heat to medium and stir, cooking for 2 to 3 minutes until softened.
Add in the curry powder, cumin, paprika, turmeric, and ginger, then stir well.
Add the chicken legs back into the pot, top with diced tomatoes, chicken broth and coconut milk.
Bring to a simmer then reduce heat to medium low and cook for 25 to 30 minutes.
