Chicken pieces in curry cream sauce

Name: Chicken pieces in curry cream sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 3 TABLESPOONS Oil; 1 collar (approx. 330 g) Spring onions; 3 red chillies; 250 g Whipped cream; 1/4 l Chicken broth (instant); 3 Bananas; 100 g unsalted peanut kernels; 1-2 TABLESPOONS sauce thickener

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
3 TABLESPOONS Oil
1 collar (approx. 330 g) Spring onions
3 red chillies
250 g Whipped cream
1/4 l Chicken broth (instant)
3 Bananas
100 g unsalted peanut kernels
1-2 TABLESPOONS sauce thickener

Directions

1
Cut the chicken and wash it thoroughly under cold running water, dab dry and rub with salt, pepper and curry. Heat oil in a frying pan and fry the chicken parts on both sides. In the meantime, clean and wash the spring onions and cut them into pieces. Wash the chillies and cut into rings. Add the spring onions and half of the chillies to the roaster, deglaze with cream and stock. Let the curry chicken braise for about 40 minutes.
2
In the meantime peel and slice the bananas. Add the banana slices and the peanuts about 10 minutes before the end of the braising time. Season again with salt, pepper and curry, bring to the boil. Stir in the sauce thickener, bring to the boil again briefly. Sprinkle curry chicken with remaining chilli rings and serve
3
Preparation time approx. 1 1/4 hours