Bone-in-the-bodied chicken thighs with curry yogurt
Make several holes in the chicken with a fork and sprinkle salt and pepper all over.
Combine the pre-made [A] with the chicken and leave it overnight.
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.)
Once the skin is browned thoroughly, turn it over, add white wine to remove any alcohol content, cover and simmer for 8 minutes.
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.
Add the [B] that you added to the final product and thicken the whole thing. Taste and adjust with salt.
Slice the zucchini vegetables into thin slices, boil for 1 minute, and lightly saute with butter and salt (not included).
Arrange the sauteed zucchini on a plate and place the chicken on top. Pour it with sauce and garnish with Italian parsley and finish.
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- Salt and pepper
- Appropriate amount
-
[A]
- Caspian Sea yogurt
- 150g
-
- Olive oil
- 2 tbsp
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- Curry powder
- 1 tsp
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- salt
- 1/2 tsp
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- Olive oil
- 1 tablespoon
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- White wine
- 100cc
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- Fresh cream
- 80cc
-
- Italian parsley chopped
- 2 tbsp
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- Fruit tomatoes 5mm cubes
- 3 tablespoons
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[B]
- butter
- 10g
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- cake flour
- 1 tablespoon
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- Curry powder
- 1 tsp
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- zucchini
- 1 bottle
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- Italian parsley for finishing, minced
- Appropriate amount
