Ingredients
- 6 chicken toppings
- 6 yellow and orange carrots
- curry powder
- savory
- garlic
- extra virgin olive oil
- butter
- salt
For the recipe of chicken and carrot curry, remove any feathers on the
overcast skin, make two incisions parallel to the bone and salt the chicken. Heat a pan with a drizzle of oil and cook the bottoms on the skin side for 7-8 minutes, placing a weight on it.
Remove the toppings from the pan, remove the cooking fat, then put the same pan back on the stove with 40 g of butter, 1 clove of crushed garlic with the peel and a few sprigs of savory. Place the chicken thighs on the pulp side and continue cooking for 6-7 minutes.
If the butter gets too dark, add a cold fridge nut to lower the temperature. Peel the carrots, cut them in half lengthwise, cut them
in oblique slices of 3-4 mm of thickness, cook them in a very hot pan with a little oil for a couple of minutes, then turn off the heat, add salt and season with a teaspoon of curry. Dab overlays with kitchen paper and serve with curry carrots.
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