Posts tagged 'Accaio inox'

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