Stewed Chicken
6 servings
60 minutes
Chicken thighs are tweaked with curry, paprika and mustard, mixed in a successful proportion. An example of how skillfully selected spices can raise even the most simple recipe to a new level. To cook stewed chicken in a frying pan, you will also need sour cream, since a thick sour cream sauce will bind the spices and meat together and smooth out the spiciness. Overall, an extremely economical and solid family recipe, but it has a noticeable whiff of spicy exoticism, capable of turning any weekday dinner into an adventure with a happy ending.
1
Chop the onion and carrot into small cubes. You can also grate the carrot — it's faster but less visually appealing.
- Onion: 1 head
- Carrot: 1 piece
2
Salt the chicken and rub it with curry.
- Chicken thighs: 6 pieces
- Curry powder: to taste
- Salt: to taste
3
Heat oil in a pan and fry the chicken meat over high heat until golden brown.
- Vegetable oil: 50 ml
- Chicken thighs: 6 pieces
4
Place the chicken in a clean dish.
5
In the same pan, fry the onion and carrot for 5-7 minutes.
- Onion: 1 head
- Carrot: 1 piece
6
Press the garlic, mix it, and return the chicken to the pan.
- Garlic: 2 cloves
7
Mix sour cream with mustard, water, paprika, flour, salt, and pepper.
- Sour cream: 150 g
- Mustard: 1 teaspoon
- Water: 100 ml
- Paprika: 1 tablespoon
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Pour the sour cream sauce into the pan with the chicken, cover with a lid, and simmer for 30–35 minutes.
- Sour cream: 150 g
- Water: 100 ml
9
Sprinkle the finished dish with chopped parsley. Serve with boiled rice.
- Parsley: 15 g
