Chicken Curry Stew

3 hours and 10 minutes

How many people?

By people

We have guests

Chicken Leg

659 g

Mushroom

198 g

Onion

177 g

Garlic

9 g

Curry

1 tsp

Milk

152 ml

Salt

6 g

Water

70 ml

Cooking Instructions

Sauté 177 g Onion until golden and caramelised, add 9 g Garlic and cook 2–3 minutes, then add 1 tsp Curry, red pepper, and black pepper and stir-fry everything for 2 minutes.

Remove the onion mixture, then sear 659 g Chicken Leg until nicely browned on one side, flip, and brown the other side.

Sauté 198 g Mushroom separately.

Add 70 ml Water and 152 ml Milk (or half milk half cream), return the onion-spice mixture, add 6 g Salt, cover, and simmer on very low heat for 2 hours.

Add the mushrooms in the last hour.

Nutritional Composition (For the entire cooked dish)

Nutri-Score B

1266 kcal

Protein 133.4 g

Unsaturated Fat (Good) 25.4 g

Saturated Fat 21.2 g

Trans Fat (Bad) 0.8 g

Carbohydrates 35.4 g

Sugar 19.3 g