Chicken curry (4)
Instructions
In a pan Saute garlic clove crushed slightly with 3 tablespoons oil, add the chicken pieces and divided into 8 roast cook it about; Add the white wine and let it evaporate into focus.
Drain the chicken pieces and keep them aside.
In the same pan, add the remaining oil, onion peeled and finely sliced fresh Apple and divided into small cubes, peeled carrot and celery washed and divided into small pieces, the clove of garlic and a bit of parsley; Sauté for 7-8 minutes, causing them to wilt.
Add the curry powder and roast, stirring with a wooden spoon, then add peeled tomatoes that were passed to the colander, a tbsp of hot water (or broth) and a pinch of salt and pepper.
After 5 minutes add the chicken pieces kept aside and let them cook in covered saucepan and moderate heat for 20-30 minutes.
Drain the chicken, pass the vegetables and broth in Blender, add the cream and reduce by about a third, seasoning with salt and pepper; Add the chicken, heat and serve it hot with a little sprinkling of chopped parsley.
Accompany it with a rice pilaf.
Ingredients and dosing for 4 persons
- 1 chicken
- 1 onion
- 1/2 green apple
- 1 carrot
- 2 cloves of garlic
- 1 stalk of celery
- 1 sprig of parsley
- 1 tablespoon of curry powder
- 1/2 cup of dry white wine
- 200 g of peeled tomatoes
- 100 G = = Cream
- 6 tablespoons of olive oil
- Salt
- Pepper