Zutaten für Chicken In Curry Sauce
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Zubereitung von Chicken In Curry Sauce
- Season chicken wings generously with 1 teaspoon of salt.
- Place chicken wings in a saucepan, cover with 2 cups of hot water, and bring to a simmer over medium heat. Cook until chicken is tender (about 20-25 minutes).
- Remove chicken from saucepan and reserve the cooking liquid. Set aside to cool slightly.
- Once cooled, remove the chicken meat from the bones, keeping the meat in large pieces.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the thinly sliced onion and cook until softened and golden brown (about 5-7 minutes).
- Stir in 2 tablespoons of curry powder and 1 tablespoon of flour. Cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 1 cup of the reserved chicken cooking liquid, ensuring a smooth sauce consistency. Heat gently until thickened.
- Stir in 2 tablespoons white vinegar, 1/4 cup sultanas, 1 tablespoon brown sugar, and 1 tablespoon apricot jam. Simmer for 5 minutes to allow flavors to blend.
- Transfer the cooked chicken to a slow cooker. Pour the curry sauce over the chicken, ensuring it's fully coated.
- Cover and cook on high for 30 minutes, then switch to low for 4-5 hours, or until heated through and the flavors have melded beautifully.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
6g
Carbs
8g
