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

7 g

Curry

1 g

Milk

152 ml

Salt

6 g

Water

70 ml

Cooking Instructions

Sauté 177 g Onion until golden and caramelised, add 7 g Garlic and cook 2–3 minutes, then add 1 g 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 (per 100g)

Nutri-Score B

98 kcal

Protein 10.4 g

Unsaturated Fat (Good) 2.0 g

Saturated Fat 1.7 g

Trans Fat (Bad) 0.1 g

Carbohydrates 2.6 g

Sugar 1.5 g