6 gen 2010

Chicken with curry, lemon and orange


800 grams of chicken stew
1 onion, shallot
1 clove garlic
1 teaspoon curry
juice of 2 lemons
juice of 2 oranges
1 glass of white wine
salt and pepper q.b.


Do brown in a nonstick skillet, onion and garlic, add the cicken, salt, pepper, sprinkle of curry and fry turning it often.
When well browned add the wine and let evaporate, cook for about 15 minutes and pour the juice of the orange and lemon, continue cooking for another 5 minutes.

1 commento:

  1. ma che meraviglia... non avevo mai pensato di abbinare il curry agli agrumi.. delizioso, da provare al più presto!!! Bacioni