Chicken in Asian Curry Sauce
The chicken is tender and lean, so it is always very popular with figure-conscious people. But also athletes appreciate the meat because of its high protein content. This protein makes our muscles grow and serves as a building material for body cells. In addition, the chicken scores with minerals such as nerve-strengthening magnesium and potassium for a healthy heart. Onions and garlic provide sulphides (secondary plant substances), which not only make up the smell but also effectively combat pathogens.
Natural rice instead of glass noodles goes well with this Asian dish. These must be cooked beforehand according to the package instructions. You can serve a Mago-Lassi with the curry. The drink made from mango and yoghurt is originally from India, but in Asia it is generally served with spicy dishes to make them more digestible and to reduce the spiciness
- 1 Roasted Chicken (approximately 1.5 kg)
- 2 onions
- 2 garlic
- 1 lemon
- 2 tablespoons vegetable oil
- 2 teaspoons Indian Curry powder
- 2 teaspoons cayenne pepper
- ½ teaspoon Turmeric
- 500 milliliters Chicken broth
- 250 milliliters Whipped cream
- 300 grams Bamboo shoots
- 300 grams Leeks
- 50 grams Glass noodles
- 2 teaspoons cornstarch
- 2 tablespoons finely chopped parsley
Divide the poularde into 8 parts and remove the skin. Peel the onions and the garlic and finely chop. Peel the lemon with a vegetable peeler into wide strips and and squeeze. Heat the oil in a Dutch oven, sear the poularde pieces, then remove, cover and set aside. Sweat the onions and the garlic in the pan drippings stirring constantly, then add the curry, cayenne pepper and turmeric and sauté for a few minutes, stirring constantly. Return the poularde pieces to the pan and stir until they are completely coated with the spices. Then pour in the broth and half the cream, stir in the lemon zest, season with salt, bring to a boil, cover and simmer for about 20 minutes.
Meanwhile, drain the bamboo shoots, quarter and cut into slices. Rinse the leek well and cut diagonally into thin rings. Add both vegetables to the poularde mixture and cook about 15 minutes. Meanwhile soak the glass noodles for 10 minutes in warm water, drain and cut roughly with a kitchen sheers. Mix the rest of the cream with the cornstarch, stir into the liquid in the pot, boil and cook until thickened. Then add the rice noodles and allow to heat through. Remove the lemon peel and season with salt and 2 tablespoons of lemon juice. Serve sprinkled with parsley.