Curried chicken à la Madras
easy
75 mins
75 mins
Ingredients
- 1 Chicken breast with skin, on the bone (approx. 500 g)
- 3-4 Chicken legs (approx. 250 g each)
- 3-5 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Carrots
- 1 collar (approx. 150 g) Spring onions
- 500 g white mushrooms
- 1 piece(s) (approx. 15 g) fresh ginger
- 1 Garlic clove
- 1 1/2 TABLESPOONS Curry Madras
- 1 glass (400 ml) Poultry stock
- 1 can(s) (400 ml) Coconut milk
- 150 g frozen peas
- 250 g Basmati rice
- 20 g flaked almonds
Directions
- 1
Wash chicken parts and pat dry. Halve the legs in the joint and put everything in the fat pan of the oven. Brush chicken parts with 1-2 tablespoons of oil and season with salt and pepper.
- 2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime, clean, wash and drain the carrots and spring onions. Cut the carrots in half lengthwise and cut them diagonally into pieces.
- 3
Cut spring onions into thick rings. Clean, clean and halve the mushrooms. Peel, finely dice or chop ginger and garlic. Heat 2-3 tablespoons of oil in a frying pan and fry the mushrooms while turning.
- 4
Add ginger, garlic and carrots and sprinkle with curry. Stir-fry briefly, then add stock and coconut milk. Add frozen peas and bring to the boil. Season with a little salt and pepper and pour everything over the browned chicken pieces.
- 5
Braise for about 20 minutes together. In the meantime prepare rice in boiling salted water according to package instructions. Roast almonds in a pan without fat and take them out immediately. Arrange curry chicken on a plate.
- 6
Put rice in a bowl, sprinkle with almonds and add. Mango chutney tastes good with it.
Nutrition Facts
910 kcal
63 g
47 g
61 g
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