John Myers
Contents
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Ingredients
Chicken curry:
- 1 Chicken
- 2 El English curry
- 1 El Pineapple curry
- Salt
- 1 Can Coconut milk
- 100 ml Sherry medium
- 2 El Olive oil
- 1 trowel Chicken broth
Rice:
- 1 Cup Long grain rice
- 1 Cup Chicken broth
- 1 Cup Water
- 1 Onion
- 1 El Butter
- Salt
Instructions
- Wash and disassemble the chicken, cut the bust into small pieces. Mix the oil with a tablespoon of English curry and a teaspoon of pineapple curry and marinate the chicken with it. Let it steep for about 1 hour.
- Quickly fry the marinated chicken breast in a little hot oil and take it out again. Pour 1 tbsp curry into the fat and sauté briefly.
- Deglaze with the sherry and let it boil down. Add the broth and coconut milk and bring to the boil briefly,
- Put the chicken breast back in and let it stand. Serve with rice.
Rice:
- For the rice, cut the onion into small pieces and sauté in the butter. Add the rice and sweat briefly.
- Now fill up with the stock and water and season with plenty of salt. The water must taste salty. Bring to the boil once and turn off the stove.
- Now just let the rice cook.
- I put the chicken legs away, they process them differently. I cooked the rest of the chicken until soft and used the broth.
Nutrition
Serving: 100gCalories: 216kcalCarbohydrates: 18.7gProtein: 1.6gFat: 13g
