Curry and Honey Chicken
Zutaten
- 3 tablespoons honey or maple syrup
- 1 teaspoon curry powder
- ½–1 cup (120–240 ml) vegetable oil or olive oil
- Salt (1 heaping teaspoon per kilogram of chicken works well)
- Chopped parsley or celery leaves (optional)
- 4 chicken breasts
- 1 handful almonds
- 1 onion or leek
- 1 red pepper
- 2–4 tomatoes
- 1–3 celery greens (if you add more, they can dominate the mix)
- 1 zucchini or eggplant
- Other vegetables as desired
- ½ teaspoon salt or more
- Cherry tomatoes (optional)
- Cooked rice
Anleitung
1. Combine the ingredients for the marinade. Add chicken and marinate for 6–24 hours; longer is better.
2. Peel almonds by boiling in a small amount of water for 1–2 minutes, cooling, and squeezing the nuts from the skins.
3. Chop onion/leek finely and fry lightly in a large frying pan with a bit of oil.
4. Add vegetables, roughly in the order you find logical (i.e., tomatoes don't take long, zucchini can be in the pan from the start of cooking).
5. Add salt. This will extract water from the vegetables and make them stew faster. You can cover the pan if it goes slowly—this slows the evaporation and allows the vegetables to cook in the water they lose.
6. Dump the cooked vegetables into a bowl or a small pot to keep them warm, and use the remaining oil to fry the cherry tomatoes, if you have those; once done, keep them separate from the other vegetables.
7. Fry almonds gently in the pan.
8. Add chicken meat, and fry on high temperature quickly; when it looks done, cut the largest piece open to see if it is done inside as well. The pieces should be lightly browned. Don't worry, this is the sugar in the honey turning to caramel.
9. Serve meat and vegetables with rice.
