Chicken with curry sauce

Some purists storcerà the nose but, as I like to experiment, I wanted to try to mix a couple of ingredients to get a tasty sauce to match the chicken that I did not want to prepare just roast… I did not follow a recipe but only the instinct and the result was however more than satisfactory. Try to prepare yourself this tasty variant of chicken, you will definitely come out of the patterns and you will not regret.

Ingredients for 4 people:

4 chicken thighs
1 star anise
1/2 Onion
1 tablespoon curry
1 teaspoon of sweet paprika
1 teaspoon of turmeric
1 glass and 1/2 of milk
1 cm fresh ginger
Salt, maize flour and E.V.O. oil Taste

Let's toast the star anise so that it will give off all its perfume. In the same frying pan, let the onion be withered in slices together with a little oil. In the meantime, we pass our thighs in the corn flour and, when the onion is ready, we do it on the pan and let it brown, on all sides, for about 5 minutes. Let's start preparing the base of the sauce. We combine the milk with the powdered spices and let them amalgamate. Pour the whole pan, climb, cover with the lid and let cook for a hour turning, from time to time, our thighs and the sauce. If we notice that the sauce is rapprendendo too much, let's add some more milk. After 30 ', we check that the thighs are cooked then turn off the fire. We always check the density of the sauce and in case, with the help of an immersion blender, we eliminate any lumps and try to make it smooth and creamy. We flatten.
Tips for mise en place:

We lay the thighs, on a serving plate, at the mo of fan making that the lower parts of the same are in contact with each other. Pour, with the help of a spoon, the sauce over the thighs in a uniform way to cover them completely. We complete the plate with star anise lying on top of the thighs

We serve well warm and good appetite!!!!!

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