Chicken bites with tender potatoes and curry, cooked in an air fryer and finished with a curry glaze that is intense, spicy, and slightly sweet-and-sour in flavor.
Videoricetta
Ingredienti
- 600 g chicken breast
- 500 g potatoes
- 1 white onion
- 1 garlic clove
- 200 ml coconut milk (optional)
- 1 tsp curry powder
- 40 ml WhyNot Curry glaze Andrea Milano
- Extra virgin olive oil
- Salt and pepper
- Fresh parsley or coriander
Procedimento
Preparing the chicken
1. Cut the chicken breast into even bite-sized pieces.
2. Season with salt, pepper and part of the curry powder.
3. Leave to rest for 15 minutes so the flavours are absorbed.
Cooking the potatoes
4. Peel the potatoes and cut into cubes.
5. Blanch in salted water for about 8 minutes.
6. Drain and leave to dry.
7. Brown in a pan with olive oil until golden.
Cooking the chicken
8. In a large pan, soften the chopped onion in olive oil.
9. Add the chicken and brown well on all sides.
10. Add the garlic and remaining curry powder.
11. Add the coconut milk and cook until the sauce is creamy.
Finishing
12. Add the potatoes to the chicken.
13. Stir gently.
14. Plate and finish with WhyNot Curry glaze.
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WhyNot Curry Vinegar Glass-Glaze – Curry Chicken and Potatoes
Chicken bites with tender potatoes and curry, cooked in an air fryer and finished with a curry glaze that is intense, spicy, and slightly sweet-and-sour in flavor.
Ingredienti
- 600 g chicken breast
- 500 g potatoes
- 1 white onion
- 1 garlic clove
- 200 ml coconut milk (optional)
- 1 tsp curry powder
- 40 ml WhyNot Curry glaze Andrea Milano
- Extra virgin olive oil
- Salt and pepper
- Fresh parsley or coriander
Procedimento
Preparing the chicken
1. Cut the chicken breast into even bite-sized pieces.
2. Season with salt, pepper and part of the curry powder.
3. Leave to rest for 15 minutes so the flavours are absorbed.
Cooking the potatoes
4. Peel the potatoes and cut into cubes.
5. Blanch in salted water for about 8 minutes.
6. Drain and leave to dry.
7. Brown in a pan with olive oil until golden.
Cooking the chicken
8. In a large pan, soften the chopped onion in olive oil.
9. Add the chicken and brown well on all sides.
10. Add the garlic and remaining curry powder.
11. Add the coconut milk and cook until the sauce is creamy.
Finishing
12. Add the potatoes to the chicken.
13. Stir gently.
14. Plate and finish with WhyNot Curry glaze.