Sautéed chicken, zucchini and oyster mushroom in curry sauce. Culinary blog

Sauté is the word French (saute) and in translation means “leap”. There are two explanations for why stew from poultry meat (fish, goose or veal liver, mushrooms, vegetables) under sauce is called by this word (by the way, the name “stewpan” comes from it). The first is that the ingredients for sauté are fried in a pan with a sharp shake, jumping, they turn over, mix and evenly fry. The second – the meat for this dish is prepared in two stages – first, in order to speed up further heat treatment and make the meat softer, it is left to stand for some time (from half an hour to two hours) in the marinade, and then it is quickly fried. That is, the cooking process of this dish is not continuous. It is spasmodic.

In order to cook sauté, we need 3 chicken thighs (boneless, only meat, about 500 grams), 1 medium-sized zucchini (or half large, or two small ones), 100 grams of oyster mushrooms (you can also have more to taste), 1 tangerine, 1 tomato, 1100 grams of heavy cream, a tablespoon (one and a half) soy sauce, a slice of lemon, half a tablespoon of curry, a few sprigs of mint. And also 4 cloves of garlic, 3 tablespoons of olive oil, a pinch of salt, pepper, paprika and coriander (to enhance citrus notes you can add a little lemon zest) for the marinade.

First, pickle the chicken meat (you can not pickle, but just grate with chopped garlic, salt, sprinkle with spices – paprika, coriander), fry, and then stew longer – it will still be delicious). Chop the garlic finely, mix with the rest of the marinade, carefully coat the meat with this mixture and leave it in a sealed container in the refrigerator for two hours.

When the meat is pickled, cut it into small pieces and fry together with the marinade, stirring it in a well-heated skillet over medium heat for 10-15 minutes – first without a lid, then reduce the heat and close the lid. Zucchini cut into small cubes, tomato into slices, oyster mushrooms tear into stripes, finely chop the mint, peel the tangerine, divide into slices and cut each half in half. Fry the zucchini in a well-heated skillet with the addition of olive oil over medium heat under a lid for about five minutes, add oyster mushrooms and fry, stirring, with the lid closed, another five (or slightly more) minutes until the zucchini is completely ready. Add soy sauce, curry, cream, lemon wedge juice and chicken pieces to the pan. Simmer all together for 1 minute, add the tangerine, mix and remove from heat. When serving, sprinkle with mint.

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