Description
Chicken takes the place of honor on our table. And cook with it all except the compote. This recipe was discovered a very long time. Very simple, bright, fragrant and non-greasy, given that the skin from the chicken I mercilessly tear off. And the recipe is good, the chicken turns out tender, the gravy delicious, tasty with any garnish, and just with bread, dipping it in gravy and literally licking the plate. The highlight in this recipe is the sauce which is marinated, and then stewed chicken. Sauce based on yoghurt, in this case made using leaven from Orsika. By the way, it looks amazing!!!
Ingredients
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Milk
1 l
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Sourdough
1 pack
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Chicken
1 piece
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Yogurt
300 ml
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Garlic
2 tooth
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Curry
1 tsp
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Turmeric
1 tsp
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Paprika sweet
1 tsp
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Coriander
0.5 tsp
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Ginger
0.5 tsp
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Saffron
1 pinch
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Peppers red hot chilli
1 pinch
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Black pepper
1 pinch
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Salt
1 pinch
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Pepper
2 piece
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Onion
2 piece
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Vegetable oil
2 Tbsp
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Broth
200 ml
Cooking
We will need 1 packet of starter culture from Orsika.
Pour the yeast into the bowl of the slow cooker
Pour the milk room temperature
Mix thoroughly for 2-3 minutes, the grains ferment the must completely dissolve.
Select the yogurt and after 8 hours of warm yogurt to put it in the refrigerator, overflowing it in a more convenient container.
Chicken cut into portions.
In the yogurt add all the listed spices. Mix well.
Two hours to put the chicken in the marinade.
In a wok or saucepan with a thick bottom to heat the oil, fry the chicken pieces for 3-4 minutes on each side.
While the chicken is fried, cut pepper and onions
Add the chicken to the vegetables, pour in the remaining marinade, pour broth or water, bring to a boil.
The fire abated, cover the container lid and simmer on low heat for 30-40 minutes.
Bon appetit!
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