Curry with oven-baked chicken

Ingredients for 2 servings:

• 4 chicken thighs or 500 g chicken breast, shredded
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 2 tsp garlic granules
• 1 tsp salt
• 1 tsp pepper
• 150 ml carbonated mineral water, approx.
• 3 tbsp olive oil
• 250 ml carbonated mineral water, approx.
• 3 tbsp curry powder
• 1 tbsp garlic granules
• 1 tbsp paprika powder, sweet
• 1 can chickpeas, approx. 400 g
• 1 can pineapple pieces, approx. 400 g or 1/2 fresh pineapple, diced
• 2 m.-sized apples cut as small as possible
• 2 bell peppers, red and green
• 100 ml milk
• possibly salt and pepper
• 1 tbsp whole wheat flour
• 2 tbsp butter
• 2 tbsp milk

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Cooking/baking time approx. 1 hour; Total time approx. 22 hours

The chicken thighs can also be replaced with shredded chicken breast.

Oven-baked chicken: Preheat oven to 150°C (fan oven) and set oven to 150°C (convection oven). Mix all of the marinade ingredients well. When the oven is hot, place the chicken thighs on a baking sheet lined with baking paper and brush them top and bottom with oil. Turn every 15 minutes and brush with the remaining marinade. After 1.5 to 2 hours, the chicken thighs will be cooked and evenly browned. If using chicken breast, mix it with the marinade and fry in a pan. Then continue cooking in the oven at 100°C (convection oven) for about 30 minutes on a baking sheet or in a casserole dish. Curry: Cut the pineapple (peel fresh ones first) and apple into pieces. If you don’t like chunky pineapple, you can puree it. The apples can also be pureed. The pineapple and apples are important for flavor. Cut the peppers into pieces as well. Drain the chickpeas and rinse them with water. Heat olive oil and sparkling water in a large or deep pan. Add the bell peppers to the pan, followed by the spices. Then add the chickpeas and bring to a boil. Stir the apple and pineapple into the pan, season to taste, and add salt, pepper, and curry sauce if desired. Finally, stir in the milk and season again. In a separate pot/pan, melt the butter, stir in the flour, and sauté. Stir the roux into the pan to thicken the curry. Lightly loosen it again with a little curry powder and sparkling water until it reaches the right consistency for you. Slowly simmer the curry over low heat for a maximum of 30 minutes, then use only the residual heat. Once the chicken thighs are done, pour the curry sauce, which may be a little thicker than the resulting pan juices, over the chicken thighs. This is best done in a deep dish. Tip: There is often leftover curry, which can either be reheated the next day or used in another recipe.