4 chicken legs cut in half or 1 chicken cut in pieces
4 tablespoons of oil
1 chopped onion
2 chopped garlic cloves
1 bay leaf cut in half
2 pieces of fresh ginger
2 dry chillies
½ red pepper cut into strips
½ orange pepper cut into strips
½ yellow pepper cut into strips
250g of fresh rolled mushrooms
400 ml of coconut milk
Chopped coriander q.s.
1. Season the chicken evenly with salt.
Let it taste for 1 hour.
2. In a large saucepan, heat 4 tablespoons of oil, onion, garlic, bay leaf, ginger and chillies.
Stir and let it cook well without letting it brown.
3. When sautéing, add the red peppers, orange peppers and yellow peppers.
Stir, let it heat up a little and add the chicken pieces skin side down.
Let it gain some color on both sides.
Cover and cook over medium heat for 5 minutes.
4. After 5 minutes, add the mushrooms and coconut milk.
Stir, cover and cook over medium heat for 20 minutes.
After the meat is cooked and the sauce is finished, turn off the heat.
Serve this dish sprinkled with chopped coriander and accompanied by spaghetti with curry or basmati rice and cooked broccoli.