Curry chicken from the tin
easy
90 mins
90 mins
Ingredients
- 2 Chicken breasts (with skin and bone; à approx. 375 g)
- 3-4 baby chicken legs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Oil
- 3 medium-sized carrots
- 4 Spring onions
- 400-500 g Mushrooms
- 7-10 Tbsp fresh ginger
- 1 Garlic clove
- 11/2 TBSP. Curry
- 400 ml Poultry stock
- 1 can(s) (400 ml) unsweetened coconut milk
- 300 g frozen peas
- 250 g Basmati Rice
- 1 TABLESPOON flaked almonds
Directions
- 1
Wash poultry parts and dab dry. Cut legs in half. Season meat with salt and pepper and brush with 1 tablespoon of oil. Put them on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes
- 2
Peel or clean and wash vegetables and mushrooms. Halve carrots lengthwise and cut into pieces, spring onions into thick rings. Halve mushrooms. Peel and finely chop ginger and garlic
- 3
Fry the mushrooms in 1-2 tablespoons of hot oil. Sauté ginger, garlic and carrots. Sprinkle with curry and sauté briefly. Deglaze with stock and coconut milk. Add peas and spring onions, bring to the boil. Season to taste and pour into the chicken pieces. Braise everything for about 20 minutes.
- 4
Put rice in 1/2 l boiling salted water. Simmer covered at low heat for about 20 minutes. Roast almonds without fat and take them out
- 5
Season curry chicken to taste again. Cut chicken breast off the bone before serving. Serve with legs, vegetables and sauce. Sprinkle rice with almonds and serve extra. Goes well with mango chutney
Nutrition Facts
890 kcal
66 g
39 g
63 g
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