INGREDIENTS FOR 4 PEOPLE:
- 600 g of chicken breast
- mixed herbs
FOR THE CURRY SAUCE:
- 300 g of chicken wings
- 50 g of onion
- 30 g of banana
- 30 g of apple
- 30 g of pineapple
- a couple of spoons of "madras" type curry
- half a glass of white wine
- a spoonful of natural yoghurt
- a knob of butter
FOR THE INDIAN RICE:
- 160 g of parboiled rice
- 250 g of vegetable broth
- 100 g of peas
- 100 g diced carrots
- 50 g of raisins
METHOD:
FOR THE CURRY SAUCE:
Brown the chicken wings, onion and carrot in a little oil.
Combine the apple, pineapple and banana, add the curry, pour in the white wine, let it evaporate and cover with water.
Leave to cook for about half an hour, add a couple of spoonfuls of cream, cook for a few more minutes, blend and pass through a sieve.
Add the knob of butter and whip with an immersion blender.
Cook the whole chicken breast, covered with herbs, for about 40 minutes at 65°C in the steam oven.
FOR THE INDIAN RICE:
Put the rice and raisins in a non-perforated baking tray, add the broth and cook in the steam oven for 18 minutes at 100°C.
Cook the carrots and peas separately for about 7-8 minutes.
When cooked, add the vegetables to the rice.
Put the rice into the well-pressed disposable molds.
Arrange the rice, the chicken cut into slices in the center of the plate and sprinkle everything with the curry sauce.
Enjoy your meal!
COOKING TOOLS:
- steam oven
- immersion mixer http://www.pentoleprofessionali.it/mixer-ad-immersion-serie-hmi200-27686
- chinoise http://www.pentoleprofessionali.it/chinoise-in-acciaio-inox-21991
- Casserole in stainless steel http://www.pentoleprofessionali.it/casseruola-alta-in-acciaio-inox-per-induzione-con-due-maniglie-inox-22215
INGREDIENTI PER 4 PERSONE:
- 600 g di petto di pollo
- erbe miste
PER LA SALSA AL CURRY:
- 300 g di alette di pollo
- 50 g di cipolla
- 30 g di banana
- 30 g di mela
- 30 g di ananas
- un paio di cucchiai di curry tipo "madras"
- mezzo bicchiere di vino bianco
- un cucchiaio di yogurt al naturale
- una noce di burro
PER IL RISO ALL' INDIANA:
- 160 g di riso parboiled
- 250 g di brodo vegetale
- 100 g di piselli
- 100 g di carote tagliate a dadini
- 50 g di uvetta passa
PROCEDIMENTO:
PER LA SALSA AL CURRY:
Con poco olio far rosolare le alette di pollo, la cipolla e la carota.
Combine the apple, pineapple and banana, add the curry, pour in the white wine, let it evaporate and cover with water.
Leave to cook for about half an hour, add a couple of spoonfuls of cream, cook for a few more minutes, blend and pass through a sieve.
Add the knob of butter and whip with the hand blender.
Cook the whole chicken breast, covered with herbs, for about 40 minutes at 65°C in a steam oven.
FOR THE INDIAN-STYLE RICE:
Put the rice and raisins in a non-perforated baking tray, add the broth and cook in the steam oven for 18 minutes at 100°C.
Cook the carrots and peas separately for about 7-8 minutes.
When cooked, add the vegetables to the rice.
Put the rice in well-pressed disposable molds.
Arrange the rice, the chicken cut into slices in the center of the plate and sprinkle everything with the curry sauce.
Bon appetit!
COOKING TOOLS:
- steam oven
- immersion mixer http://www.pentoleprofessionali.it/immersion-mixer-hmi-series-200-27686
- chinoise http://www.pentoleprofessionali.it/chinoise-in-acciaio-inox-21991
- Casserole in stainless steel http://www.pentoleprofessionali.it/casserole-high-in-stainless-steel-for-induction-with-two-handles-inox-22215