Ingrédients
- Whole chicken, cleaned1200 grams
- Large onion, chopped1 piece
- Crushed garlic cloves3 cloves
- Fresh ginger, chopped1 teaspoon
Farine2 tablespoons
Lait de coco0.3 cup
Curry1 tablespoon
Sel1 teaspoon- Hot pepper powder0.5 teaspoon
Huile Végétale3 tablespoons
Eau2.5 cups- Chicken broth cube2 cubes
- Mushrooms1 cup
Mesures
- 1
Marinate the chicken in a tray with salt, hot pepper, and oil, then place it in the oven for 45-50 minutes or until cooked and golden brown.
50 minutesMatériel requis:
Plateau
Four - 2
Remove the tray from the oven and place it on medium heat after removing the chicken. Add the onion, garlic, and ginger to the remaining oil in the tray and stir, then add the flour and stir for 2-3 minutes. Add the dissolved coconut milk powder with one cup of water, curry, and broth cube, and let it simmer for 5 minutes.
5 minutesMatériel requis:
Poêle à frire - 3
Add the mushrooms and cook the mixture on low heat for 5 minutes. Pour the sauce over the roasted chicken and serve the dish.
5 minutes
Faits nutritionnels
Farinepour 100gLait de cocopour 100gCurrypour 100gSelpour 100gHuile Végétalepour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.