Spicy Chicken Curry Chicken

Chicken in spicy-sweet curry sauce – a detailed recipe cooking. Time: 40 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 8 chicken legs without bones and skin
• 2 tbsp. l rapeseed oil
• Salt and ground black pepper
• 2 tbsp. l (30 gr.) Butter and a little for lubrication
• 3 tbsp. l red curry paste
• 1 tsp ground cumin
• 4 minced cloves of garlic
• 2 chopped onions
• 2.5 cm. Grated ginger root
• 1 small cinnamon stick about 5 cm in size.
• 1 large bay leaf
• 1/4 Art. toasted almond petals
• 2 tbsp. chicken broth
• About 1/3 Art. sweet chutney mango sauce
• 1/2 tbsp. natural yogurt
• A naan cake and / or basmati rice cooked in broth for serving
• Chopped green onions and fresh cilantro leaves for decoration

Recipes with similar ingredients: chicken, curry paste, cumin, onion onions, garlic, ginger root, cinnamon, bay leaf, chutney sauce, cakes naan, basmati rice, cilantro, yogurt, almonds

Recipe preparation:

1. Heat rapeseed oil in a pan to medium temperature. Sprinkle the chicken with salt and pepper on both sides. Toast chicken until golden brown 3-4 minutes. on each side and shift back to the plate. Melt the butter in a pan and add the paste curry, cumin, garlic, onion, ginger, cinnamon stick and bay leaf. Cover and simmer for 10 minutes. until soft. Grind the almonds in blender. Dice the chicken legs. Add the broth to pan to the rest of the ingredients and gradually introduce the almonds, chutney sauce and chicken slices. Stir everything and simmer for about 3-4 мин. Refrigerate and leave as a workpiece.
2. Immediately pre-heat the workpiece on average heat by adding yogurt to make the sauce tender. For more Convenience boil rice or preheat naan flatbread pan while the chicken is cooking, or proceed to rice when warming dish. Preheat the pan to medium temperature for naan flat cakes and add some water there. Cook the cake until it is does not rise and is covered with bubbles on the sides. Lubricate before serving. her butter. Serve curry garnished with chopped greens (green onions, cilantro).
   

   Cooking tip

   To cook rice, take 1 tbsp. Basmati, 1.5 tbsp. chicken broth and 1 tbsp. l (15 gr.) Butter, cover and simmer for 15 minutes. Remove from heat and give настояться в течение 10 мин.Рецептquinoa and curry chicken.