Panama-Style Braised Chicken Curry
This curry chicken dish is stewed with chicken leg meat and a variety of spice powders, flavored with white wine and vegetables.
Ingredients
chicken thighs
400 g
cooking oil
1 1/2 tbsp
bay leaf
1 slice
onion
120 g
minced garlic
15 g
finely chopped celery
40 g
tomato ketchup
25 ml
chicken stock
1000 ml
white wine
50 ml
green bell pepper
1/2
red bell pepper
1/2
curry powder
1 1/2 tbsp
turmeric
1 tsp
Hungarian paprika
1/4 tsp
mustard powder
1 tsp
coarsely ground black pepper
to taste
sugar and salt
to taste
Instructions
1
Step 1
Dice the onion, green bell pepper, and red bell pepper. Remove the bones from the chicken thighs, cut them into large pieces, and set aside.
2
Step 2
Heat the oil in a pan and sauté the aromatics over medium heat until fragrant. Add the chicken and stir-fry for about 3–5 minutes, until golden.
3
Step 3
Add all the seasonings to the pan from Step 2 and continue to stir-fry until fragrant. Stir in the tomato ketchup and chicken stock, and simmer for about 8 minutes. Finally, add the white wine, diced green bell pepper, and diced red bell pepper, and cook for another 5 minutes.
