Indian Rice Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs, quartered
- salt and pepper
- 2 tablespoon olive oil
- 6 tablespoon applesauce
- 2 tablespoon almond sticks
- 1 small onion (s), cut
- 2 tablespoon mango chutney
- 1 cup crème fraîche
- some soy sauce
- Ginger, fresh or ginger powder
- 2 tablespoon curry
- 2 cup / s white wine
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Rub the meat with salt and pepper and brown in olive oil. Place the meat on a plate and cover, sweat the onions in the frying stock until translucent, then fry the almond sticks.
- Then put the meat back in the pan and deglaze with white wine. Let it simmer for 30 minutes.
- Put the meat back warm. Add the curry, apple sauce and mango chutney to the stock, bring to the boil. Then add the creme fraiche, soy sauce and ginger, bring to the boil again and season to taste. If necessary, season and thicken a little.
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