John Myers
Contents
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Ingredients
- 4 Chicken thighs
- 1 tbsp Flour
- Salt and pepper, curry, bay leaf
- Oil
- 150 ml Pineapple juice
- 250 ml Broth
- 2 tbsp Cream
- 380 g Spaghetti
Instructions
- Wash and dry the chicken, season with salt and pepper and turn in flour.
- Put a little oil in the pan and fry the legs. Sprinkle the curry over the legs and turn again.
- Extinguish with the pineapple juice and the stock and stew for 30 minutes. Stir in the cream.
- Cook the spaghetti aldente.
- Arrange the spaghetti, chicken and sauce on warmed plates. We like to eat a salad as a starter or with it.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 35.3gProtein: 8.2gFat: 3.8g
