|5.||Vegetable oil||30 Column|
|9.||Cinnamon stick||1 PC.|
|10.||Coriander||2 art. l|
|12.||Ground pepper||2 Tsp|
|13.||Ginger root||1/3 Art.|
|14.||Chicken Drumsticks||4 PC.|
Peel and chop the ginger as finely and finely as possible.
In a pusher, mix all the spices (except turmeric, chili pepper, and fresh coriander). Heat the pan and pour in a mixture of spices, ginger, sugar and 4 cups of water and cook until the mass is about half reduced. Remove from heat and drain the liquid into the vessel, and discard the spices.
In a deep frying pan, heat the oil, put the chicken, turmeric and salt. Fry the legs until golden brown. Pour in the preserved juice from the spices and squeeze the lime juice. Close the lid and cook over medium heat until the meat is soft and the liquid is absorbed.
Break dry chili peppers and pick coriander and put it all over to the chicken. Stir and remove from heat. Serve hot.