- 6 chicken toppings
- 6 yellow and orange carrots
- curry powder
- extra virgin olive oil
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.