Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate
Chicken
Curry
How it's done
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To marinate
In a bowl, mix the buttermilk with all the other ingredients up to and including the chilli, set aside approx. 400 ml of the marinade. Place the chicken in the remainder of the marinade, mix, cover and marinate in the fridge for approx. 1 hr.
Chicken
Heat a dash of oil in a frying pan. Remove the chicken from the marinade, wipe off the marinade. Place the chicken in the pan in batches, brown for approx. 4 mins. on each side. Remove, season with salt and set aside.
Curry
Wipe away the cooking fat. Sauté the onion and garlic in the same frying pan for approx. 3 mins. Pour in the reserved marinade, bring to the boil. Reduce the heat. Add the peas, add the spinach in batches, allow to wilt, season with salt. Return the chicken to the pan, simmer for approx. 5 mins., plate up the curry, sprinkle with the coconut flakes.
| Serve with: | Basmati rice |
|---|
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