Indian chicken
Recipe second for 4 people based on Chicken with tomato - cooking method pan.
Preparation:
Preparation: Pass the chicken in the flour. Heat the oil in a large saucepan and brown the chicken pieces on each side, a few at a time. Remove them from the pan and set them aside. Put the garlic, onion, pepper, celery, curry and salt in the pan; cook for 5 minutes stirring. Then add the tomatoes with their sauce. Add the chicken pieces and bring to a boil. Reduce the heat, cover and simmer for 30 minutes until the meat is tender. Meanwhile, melt the butter in a pan and sauté the almonds, lightly browning them. Mix together rice and raisins. Arrange the rice mixture and chicken pieces on a large, heated platter. Remove the garlic cloves and pour the sauce over the chicken. Sprinkle the sautéed almonds and chopped parsley evenly over the chicken and rice.
Ingredients:
Ingredients: 1 Chicken 1500 g Cut into Pieces - 5 Tablespoons White Flour - 3 Tablespoons Seed Oil - 2 Peeled Garlic Cloves - 2 Finely Sliced Peeled Onions - 1 Chopped Seedless Green Pepper - 50 G Washed and Chopped Celery - 1 Teaspoon Curry Powder - 2 Tablespoons Salt - 800 G Peeled Tomatoes - To Serve: - 1 Knob of Butter - 50 G Blanched Almonds - 225 G Boiled Long Grain Rice - 75 G Seedless Raisins - Chopped Parsley
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