Yassa Saveur Curry by @niangcook

1h5

4 servings

🍗

1.6 kg

Whole chicken

🫑

1

Green pepper

🧄

3 cloves

Garlic

🫚

3 cm

Ginger

🧂

7.5 ml

Salt

⚫

2.5 ml

Pepper

🧅

2 medium

Onion

💧

150 ml

Water

🍛

10 ml

Curry powder

🫗

30 ml

Oil

  1. Cut
    • whole chicken

    Cut the whole chicken into serving pieces and place the pieces in a mixing bowl.

  2. Chop
    • green bell pepper
    • garlic
    • fresh ginger

    Roughly chop the green bell pepper and garlic, then grate the fresh ginger.

  3. Add
    • whole chicken
    • green bell pepper
    • garlic

    Add the green bell pepper, garlic, ginger, 1 teaspoon salt, and black pepper to the chicken.

  4. Mix
    • whole chicken

    Mix the chicken thoroughly with the marinade, then let it rest for 15 minutes.

  5. Peel
    • onion

    Peel the onions and slice them thinly.

  6. Heat
    • neutral cooking oil
    • whole chicken

    Heat the neutral cooking oil in a large pot over medium-high heat, then brown the marinated chicken pieces for 8 minutes.

  7. Add
    • onion
    • curry powder

    Add the sliced onions and curry powder to the pot, then stir for 3 minutes.

  8. Pour
    • water
    • salt

    Pour in the 150 ml water and add the remaining 1/2 teaspoon salt.

  9. Simmer
    • whole chicken

    Cover the pot and simmer the chicken over low heat for 30 minutes.

  10. Simmer
    • whole chicken
    • onion

    Uncover the pot and simmer for 5 minutes until the sauce slightly thickens and the chicken is fully cooked.

Yassa Saveur Curry by @niangcook

1h5

4 servings

🍗

1.6 kg

Whole chicken

🫑

1

Green pepper

🧄

3 cloves

Garlic

🫚

3 cm

Ginger

🧂

7.5 ml

Salt

⚫

2.5 ml

Pepper

🧅

2 medium

Onion

💧

150 ml

Water

🍛

10 ml

Curry powder

🫗

30 ml

Oil

Preparation Steps

  1. Step 1/10

    Cut the whole chicken into serving pieces and place the pieces in a mixing bowl.

    🍗whole chicken
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/10

    Roughly chop the green bell pepper and garlic, then grate the fresh ginger.

    🫑green bell pepper
    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Add the green bell pepper, garlic, ginger, 1 teaspoon salt, and black pepper to the chicken.

    🍗whole chicken
    🫑green bell pepper
    🧄garlic
    🫚fresh ginger
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Mix the chicken thoroughly with the marinade, then let it rest for 15 minutes.

    🍗whole chicken
    🥣mixing bowl

  5. Step 5/10

    Peel the onions and slice them thinly.

    🧅onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/10

    Heat the neutral cooking oil in a large pot over medium-high heat, then brown the marinated chicken pieces for 8 minutes.

    🫗neutral cooking oil
    🍗whole chicken
    🥢tongs
    🥄wooden spoon

  7. Step 7/10

    Add the sliced onions and curry powder to the pot, then stir for 3 minutes.

    🧅onion
    🍛curry powder
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/10

    Pour in the 150 ml water and add the remaining 1/2 teaspoon salt.

    💧water
    🧂salt
    🥛measuring jug
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/10

    Cover the pot and simmer the chicken over low heat for 30 minutes.

    🍗whole chicken

  10. Step 10/10

    Uncover the pot and simmer for 5 minutes until the sauce slightly thickens and the chicken is fully cooked.

    🍗whole chicken
    🧅onion
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Herbs and Spices, Liquids

Ingredients

Whole chicken, Green pepper, Garlic, Ginger, Salt, Pepper, Onion, Water, Curry powder, Oil

Notes

Green pepper (for the marinade), Garlic (for the marinade), Ginger (for the marinade, amount not given), Salt (for the marinade, to season), Pepper (for the marinade, to season), Oil (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Gluten-Free, Low-carbohydrate, Ketogenic

Calories

430 kcal

Macro nutrients

Protein: 38g, Fat: 26g, Carbohydrates: 9g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Iron: 2.1mg, Potassium: 510mg, Sodium: 690mg, Zinc: 3.1mg

Vitamins

Vitamin A: 75µg, Vitamin B6: 0.7mg, Vitamin C: 32mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, tongs, measuring spoons, measuring jug

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African, African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Juicy, Soft, Saucy

Flavors

Savory, Spicy, Aromatic, Peppery, Earthy, Mildly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze after cooling,Thaw overnight in the refrigerator)