Chicken curry with lemon beer

Name: Chicken curry with lemon beer
Ingredients: 4 chicken thighs; 1 chicken breast; 1 teaspoon seasoned salt; 2 teaspoons curry powder; 150 ml lemon beer

Meat - Chicken curry with lemon beer by Iosefina O. - Recipia

Chicken curry with lemon beer is served warm as a main course at the Christmas table, with the sauce reduced in the pan. The chicken pieces are browned without fat, then braised in beer until the liquid evaporates and leaves a caramelized, brown, glossy curry sauce. I let the pieces brown before pouring in the beer. Preparation: 10 minutes. Cooking: 23 minutes. Resting: 25 minutes. Total time: 58 minutes. Serves: 4. About 280 kcal and 42 g protein per serving.

Ingredients

4 chicken thighs
1 chicken breast
1 teaspoon seasoned salt
2 teaspoons curry powder
150 ml lemon beer

Preparation

1. Remove the skin from the thighs and breast, debone the thighs, and cut the meat into pieces about 3 cm in size. Pat the meat dry with paper towels. 2. Toss the pieces with 1 teaspoon seasoned salt and 2 teaspoons curry powder. Cover and refrigerate for 25 minutes. 3. Put the meat in a Dry Cooker pan and brown it without fat over medium-high heat for 8 minutes, until it takes on some color. 4. Pour in the 150 ml lemon beer, cover, and cook over low heat for 15 minutes, until the beer evaporates and the caramelized sauce is left.

Notes

Pour the lemon beer straight into the pan; for an alcohol-free version, use 150 ml non-alcoholic lemon beer. Malt beer may contain gluten. Plain rice and green salad go well on the side. Cut the meat into similar-sized pieces; large thighs may need a few extra minutes to brown. The Dry Cooker pan lets you brown the meat without fat. Keep leftovers in the fridge and eat them within 3 days.