Indian chicken in tomato cream
very easy
135 mins
135 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 1 TEASPOON Cayenne pepper
- 1 TEASPOON Garam Masala
- 1 TEASPOON ground cumin
- 2 TABLESPOONS Tomato paste
- 2 packages (500 g each) strained tomatoes
- 200 g Fresh cream
- 7-10 Tbsp salt, pepper, sugar
- 4 Chicken legs (approx. 250 g each)
- 1 kg mainly waxy potatoes
- 4 Stem(s) Mint
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the sauce, peel onions and garlic and dice finely. Heat the oil in a frying pan. Fry the onions and garlic in it. Fry the spices briefly. Add tomato paste and sauté. Deglaze with tomatoes and 1⁄4 l water and bring to the boil.
- 2
Stir in the crème fraiche. Season with salt, pepper and 1 tsp. sugar. Simmer for about 5 minutes.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash chicken legs, pat dry and peel skin. Season with salt and pepper. Place in a large casserole dish. Peel, wash and chop the potatoes.
- 4
Spread around the clubs. Pour tomato cream over them so that the legs and potatoes are covered with sauce. Be sure to cover with tinfoil, which sprays tomato sauce. Cook in a hot oven for about 1 1⁄2 hours.
- 5
Take out, in the form with two forks the meat from the bone pluck. Remove the bone.
- 6
Mix everything well once again. Turn the oven up to 200 °C and continue cooking for 10-15 minutes. Wash mint, dab dry, pluck leaves and cut into fine strips. Remove the casserole from the oven and sprinkle with mint.
- 7
Served with crème fraîche dusted with cayenne pepper.
Nutrition Facts
740 kcal
41 g
42 g
44 g
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