Yogurt – Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken
- 400 ml natural yogurt
- 1 tablespoon clarified butter
- 1 tablespoon olive oil
- 1 onion (s)
- 1 leek
- 1 teaspoon curry powder
- 1 teaspoon paprika powder
- 3 tablespoon heavy cream
- salt and pepper
- 1 teaspoon chives, chopped
- 1 teaspoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the chicken into pieces, wash and pat dry. Place the parts in a bowl and pour the yoghurt over them. Cover and leave to stand in the refrigerator for 24 hours.
- Pre-heat the oven to 220 degrees Celsius.
- Remove the chicken from the yoghurt and dab briefly with a kitchen towel. Heat the clarified butter in an ovenproof pan and fry the chicken in it until golden brown. Pour the yoghurt over them, bake in a preheated oven at 220 degrees for 35 minutes.
- In the meantime, peel and finely dice the onion. Clean and wash the leek and cut into thin rings. Steam both in olive oil until translucent. Add the curry and paprika, stir well. Deglaze with a little water or broth (4-5 tablespoons) and simmer for 3 minutes. Remove from heat, refine with the cream and season with salt and pepper.
- Pour everything over the chicken and put the pan in the oven for another 10 minutes.
- Serve sprinkled with parsley and chives.
- Rice tastes good with it.
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