curry chicken

Ingredients for 4 servings:

• 4 chicken legs
• 4 large apples, aromatic
• 4 onions
• 300 g celeriac
• 250 ml instant chicken broth, about
• 1 cup sour cream
• Salt
• some oil or margarine for frying
• curry
• some flour for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

especially delicious in autumn

Wash the chicken thighs, dry thoroughly, season with salt, and dust with flour. Peel and roughly dice the onions, celery, and apples. Heat the fat in a pan and fry the chicken thighs until light brown on all sides. Remove from the pan and place in a pot, ideally large enough for all the thighs to lie side by side. Sauté the diced onions and celery in the frying fat for about 5 minutes. Sprinkle the curry powder over them and sauté briefly while stirring. Deglaze with the chicken stock and pour the mixture over the chicken thighs. Peel and roughly dice the apples, and add them as well. Do not stir. Bring the chicken thighs to a boil and simmer gently for about 30 minutes. (Slow heat prevents burning and ensures the thighs remain covered with liquid.) The apples will cook even if they are not covered with liquid. When the thighs are cooked, remove them and keep warm. Puree the vegetables and stir in a cup of sour cream. Season to taste with salt, chicken broth, and pepper. We traditionally serve it with rice. The dish tastes even better the next day because the meat is well marinated.