Chicken stewed with grapes and curry

Cream and grapes add piquancy to tender chicken meat!

Recipe author

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Composition / ingredients

Servings:

Vegetable oil

Chicken legs

Chicken breasts (skinless, cut in half)

Table salt

to taste

Ground black pepper

to taste

Onion (chopped)

Garlic

Curry (powder)

Cognac

Fat cream

Grapes (green, pitted)

2.5

Noodles (egg)

150

Mustard

Dill (fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 11 g

Fats 50 % 16 g

Carbohydrates 16 % 5 g

211 kcal

GI: 80 / 20 / 0

Step-by-step cooking

Cooking time: 40 min

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Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Season the chicken with salt and pepper and fry on both sides until golden brown. Take it out and put it aside. Add the remaining oil to the pan. Scour the onion, garlic and curry. Pour in the cognac and mix well so as not to burn. Put the chicken meat back in the pan and add the cream. Cover with a lid and bring to a boil. Pour in the grapes, noodles, boil again, cover and cook for 20 minutes. Add mustard and dill. You can serve chicken curry on the table.