Poulet style indien mariné au lait fermenté

Curry chicken marinated in fermented milk

Poulet style indien mariné au lait fermenté

Curry chicken marinated in fermented milk

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Curry chicken marinated in fermented milk

Servings: 6
Preparation time: 25 minutes
Cooking time: 60 minutes

An aromatic recipe that will please the whole family! This dish can be cooked in the oven or on the BBQ; both methods are just as delicious.
90 ml (6 tbsp) curry powder
1 473 ml container of Nutrinor fermented milk
1 whole chicken
Salt and pepper to taste
30 ml (2 tbsp) olive oil
1 Spanish onion, diced
3 carrots, diced
30 ml (2 tbsp) fresh chopped ginger
2 garlic cloves, chopped
30 ml (2 tbsp) tomato paste
500 ml (2 cups) canned diced tomato
250 ml (1 cup) chicken stock
30 ml (2 tbsp) butter

Accompaniment:
Naan bread
Cooked white rice
In a bowl, mix half of the fermented milk and 45 ml (3 tbsp) of the curry powder.
Season the chicken with salt and cover it with the fermented milk and spice mixture, both on the inside and outside of the chicken.
Place the chicken in a dish, cover and refrigerate for a minimum of 8 hours.

Preheat the oven to 200oC (400oF)
Place the chicken in a rotisserie and cook in the oven for approximately 60 minutes (cooking time may vary depending on the size of your chicken).
In a large saucepan, sweat the onion and the carrots in the oil for approximately 3 minutes over medium heat. Then add the remaining curry powder, ginger and garlic, and cook for another 2 minutes.
Add the tomato paste and continue cooking for 2 more minutes, stirring regularly.
Add the tomatoes and the chicken stock, and let simmer for 10 minutes. Remove from the heat.
Using an electric mixer, add the preparation for the sauce to the chicken stock, and blend until smooth. Add the remaining fermented milk and the butter. Mix well.
Remove the chicken from the oven.
Serve the curry chicken with the sauce.
Accompany this dish with white rice and Naan bread.
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