Summary

Ingredients

• 1 chicken, cut into four or more pieces
• 4 clove (s) garlic
• 2 large carrots
• 2 onions)
• 500 ml tomato puree
• 1 handful parsley, smooth
• 200 ml chili sauce (Thai sweet chili sauce)
• Sunflower oil

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Instructions

1. Fry the chicken pieces in a saucepan with a little sunflower oil on the skin side until they are a nice color, then turn. Take the chicken pieces out of the pot. Instead of the whole chicken you can also use e.g., Take 4 thighs or 4 skin-on chicken breasts. But skin should be there.
2. Now cut the garlic cloves into fine slices, coarsely chop the onions and sweat everything in the frying fat. Cut the carrots into julienne strips approx. 5 mm thick and approx. 4-5 cm long and sauté them as well. Deglaze with tomato puree and chili sauce.
3. Add the chicken breasts again, bring to the boil and simmer covered for about 1 hour over a low heat. Season to taste, but usually no further addition of salt is necessary.
4. Jasmine or basmati rice and Greek yoghurt (10%) sprinkled with a little coarsely chopped, flat-leaf parsley also taste good.
5. Tip:
6. Depending on your personal taste, the amount of chilli sauce and thus the spiciness can be varied.