John Myers
Contents
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Ingredients
Chicken thighs:
- 1,2 kg Fresh chicken thighs (6 pieces)
- Salt
- Pepper
- Mild curry powder
- 2 Eggs
- Breadcrumbs
- 2 1-2 cups of oil
Sauce:
- 2 tbsp Flour
- Vegetable broth (liquid from carrot and potato mash)
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 dice Chicken broth instant
- 100 ml Double cream
Carrot and potato mash:
- 700 g Carrots
- 700 g Potatoes
- 1 Onion approx. 150 g
- 1 piece Ginger approx. 20 g
- 1 tuber Garlic
- 2 tsp Salt
- 2 dice Vegetable broth
- 50 ml Milk
- 50 ml Double cream
- 1 tbsp Butter
- 2 big pinches of salt
- 2 big pinches of pepper
Mixed salad:
- 250 g Chinese cabbage (without the solid part / stalk)
- 3 Peppers
- 1 Yellow pepper
- 200 g Small mushrooms
- 1 Snake cucumber
- 1 Bunch of spring onions
Salad dressing:
- 10 tbsp Olive oil
- 5 tbsp Mayonnaise
- 2 tbsp Sugar
- 2 tbsp Light rice vinegar
- 2 tsp Mustard
Instructions
Chicken thighs:
- Wash the chicken thighs thoroughly, dry / dab with kitchen paper, season / rub on all sides with plenty of salt, pepper and mild curry powder, bread in whisked egg and breadcrumbs and in a pan with plenty of oil (1 - 2 cups) on all sides until golden - fry until brown. With the lid closed, simmer for approx. 20 - 25 at a low temperature, remove the lid, fry again vigorously on all sides and refrigerate until ready to serve.
Sauce:
- Stir flour (2 tbsp) into the roast stock and deglaze / pour in the vegetable stock (liquid from the carrot and potato mash). Bring to the boil briefly and season with salt (1 teaspoon), pepper (½ teaspoon) and instant chicken broth (1 cube). Finally fold in / stir in the double cream.
Carrot and potato mash:
- Peel and finely dice the carrots, potatoes and onions. Peel the ginger and garlic and dice very finely. Put the diced vegetables in a large saucepan and fill up with hot water (1.5 liters). Season with salt (2 teaspoons) and vegetable stock cubes (2 pieces) and cook for 20-25 minutes. Drain (caution: collect the cooking water for the sauce), add milk (50 ml), double crème and butter (1 tbsp) and work through / mash thoroughly with the potato masher. Finally, season with salt (2 big pinches) and pepper (2 big pinches) to taste.
Mixed salad:
- Clean the cabbage, quarter lengthways and finely cut without the firm part / stalk. Clean and wash the peppers and cut into small diamonds. Clean / brush the mushrooms and cut into slices. Peel the cucumber, quarter lengthways and cut into thin slices. Clean the spring onions, wash and cut diagonally into thin rings.
Salad dressing:
- Mix / whisk all ingredients (10 tbsp olive oil, 5 tbsp mayonnaise, 2 tbsp sugar, 2 tbsp light rice vinegar and 2 tsp mustard).
Serve:
- Serve the fried chicken thighs with sauce, carrot and potato mash and mixed salad.
Nutrition
Serving: 100gCalories: 206kcalCarbohydrates: 11.8gProtein: 1.6gFat: 17g
