Recipe Curry-coco chicken soup
Preparation time:
45 min
Heat treatment time:
1h
Shelf life:
6 mois dans un endroit sec et frais (<6 C°)
Ingredients
Number of persons: pour 4 personnes
Preparation
- Cut the chicken whites, wash the lemons and recover their zest, peel and crush the garlic, press the lemons to recover the juice, mince the chili, peel and chop the onions with part of their rod.
- Sweat the garlic with the zest and ginger in a bottom of oil.
- Add 50 cl of water and bring to ebullition. Cook the chicken for 10 minutes with a broth. To make the curry-coco sauce, add the coconut milk, 1 curry-cake spoon, a sugar-capped spoon, the small onions, the lemon juice, the chili and cook with a new 10-minute broth.
- Fill the jars Le Parfait Super up to 2 centimeters of the edge and immediately proceed to the heat treatment 1h at 1200 ° C. Your canned curry-coco chicken soup is ready.
