Preparation:
Fry the chopped onion and garlic in a frying pan until golden brown. Add the chicken thighs and fry them until they are half cooked. Pour in the coconut milk, add the curry, ginger, salt and pepper. Simmer for about 20 minutes, until the chicken is tender. Serve with rice and garnish with fresh coriander.
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3. Chicken in Orange and Ginger Sauce
Ingredients:
4 chicken legs
1 cup freshly squeezed orange juice
1 tablespoon grated ginger
2 tablespoons soy sauce
2 tablespoons of honey
1 teaspoon cornstarch (optional)
Salt and pepper to taste
Preparation:
Mix the orange juice, ginger, soy sauce and honey in a bowl. Season the chicken legs with salt and pepper, then fry in a pan until golden brown. Pour in the orange mixture and simmer over low heat until the chicken is cooked. If desired, add corn starch diluted in water to thicken the sauce. Serve with rice or quinoa.
4. Chicken in Lemon-Garlic Marinade
Ingredients:
4 chicken fillets
Juice of 2 lemons
4 garlic cloves
1/4 cup olive oil
1 tablespoon of Italian herbs
Salt and pepper to taste
Preparation:
Mix lemon juice, minced garlic, olive oil, Italian herbs, salt and pepper in a bowl. Marinate the chicken fillet in this mixture for 1-2 hours. Preheat the grill or frying pan and fry the chicken until tender, periodically greasing with the remaining marinade. Serve with grilled vegetables or a fresh salad.
