Bone-in-the-bodied chicken thighs with curry yogurt

Italian
main
Kataoka Mamoru
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Soaking the meat in yogurt gives it a juicy and soft finish.
Cooking time: 30 minutes
Exclude the soaking time
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How to make it
1

Make several holes in the chicken with a fork and sprinkle salt and pepper all over.

2

Combine the pre-made [A] with the chicken and leave it overnight.

3

After one night, cut it easily and cook 1 tablespoon of olive oil in a heated frying pan over medium heat. (Don't throw away the pickled sauce as it will be used later.)

4

Once the skin is browned thoroughly, turn it over, add white wine to remove any alcohol content, cover and simmer for 8 minutes.

5

Remove the lid, add the chicken soaked sauce, fresh cream, Italian parsley, and fruit tomatoes, and heat to high heat to simmer to remove any moisture.

6

Add the [B] that you added to the final product and thicken the whole thing. Taste and adjust with salt.

7

Slice the zucchini vegetables into thin slices, boil for 1 minute, and lightly saute with butter and salt (not included).

8

Arrange the sauteed zucchini on a plate and place the chicken on top. Pour it with sauce and garnish with Italian parsley and finish.

Ingredients for 2 people

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