Chicken in sweet and spicy curry sauce topcook.tomathouse.com
Ingredients:
- 8 boneless, skinless chicken legs
- 2 tbsp. l. rapeseed oil
- Salt and ground black pepper
- 2 tbsp (30 g) butter, plus extra for greasing
- 3 tablespoons red curry paste
- 1 tsp ground cumin
- 4 crushed 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 cup toasted flaked almonds
- 2 cups chicken broth
- About 1/3 cup sweet mango chutney sauce
- 1/2 cup natural yogurt
- Naan bread and/or basmati rice cooked in broth, for serving
- Chopped green onions and fresh coriander leaves for garnish
Preparation:
- Heat canola oil in a frying pan over medium heat. Season the chicken thighs with salt and pepper on both sides. Fry the chicken until golden brown, 3-4 minutes per side, and then return to a plate. Melt the butter in the pan and add the curry paste, cumin, garlic, onion, ginger, cinnamon stick, and bay leaf. Cover and simmer for 10 minutes, until tender.
Grind the almonds in a blender. Dice the chicken legs. Add the broth to the pan with the remaining ingredients and gradually whisk in the almonds, chutney, and chicken pieces. Stir everything together and simmer for about 3-4 minutes. Cool and set aside for later use.
- Just before serving, reheat the mixture over medium heat, adding yogurt to make the sauce smooth.
For added convenience, cook the rice or preheat the pan for the naan while the chicken is cooking, or start cooking the rice while you're reheating the dish. Preheat the pan to medium heat for the naan and add a little water. Cook the naan until it's puffed and bubbly on the sides. Brush with butter before serving. Serve the curry garnished with chopped herbs (green onions, cilantro).
Cooking Tips
To prepare the rice, combine 1 cup basmati rice, 1.5 cups chicken broth, and 1 tablespoon (15 g) butter. Cover and simmer for 15 minutes. Remove from heat and let sit for 10 minutes.
Recipe chicken with quinoa and curry.
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