Kitfort KT Slow Cooker Curried Chicken Salad 2010

Category: Cold meals and snacks
Kitfort KT Slow Cooker Curried Chicken Salad 2010

Ingredients

Chicken thighs without skin 750 g
Salt pepper taste
Vegetable oil 1 tbsp. l,
Small onion 1 goal
Curry seasoning 1 tbsp. l.
Apple cider vinegar 1 tsp,
Lemon juice, squeezed 20 ml
Water 60 ml
Sour cream 15% 3 tbsp. l.
Mayonnaise 3 tbsp. l.
Granny Smith apples, small 3 pcs
Iceberg green salad 1 head

Cooking method

  • Wash and dry the chicken thighs, season with salt and pepper to taste.
  • Finely chop the onion
  • Combine water, vinegar, lemon juice, 1/4 tsp in one bowl. salt and a pinch of pepper.
  • Heat vegetable oil in a skillet and fry the thighs in it on both sides until golden brown (about 4 minutes on each side)
  • Set aside on a plate, put onion in a frying pan and fry until golden brown. Add curry, stir, fry for 1 - 2 minutes, then pour in the water-lemon-vinegar mixture, let it boil to clear everything that sticks to the bottom.
  • Pour the contents of the frying pan (let it cool slightly into a slow cooker bowl, put the thighs in one layer on top, close the lid and pour for 3 hours on MIN mode until the meat is completely soft.
  • Then remove the meat from the bowl, remove the bones and use two forks to disassemble into fibers. Place the meat in a bowl.
  • Mix 3 tbsp. l. sour cream and 3 tbsp. l. mayonnaise and season the chicken meat with this sauce. Peel the apples and cut into small cubes, mix with the meat.
  • Wash the head of lettuce and disassemble it into pieces * for one bite *
  • Arrange the green salad in 4 plates, top with the mixture of chicken and apples.

The dish is designed for

4 servings

Time for preparing:

3 hours

Cooking program:

MIN

Note

Recipe from The New Slow Cooker book with my modifications. It turned out delicious, like in a cafe. I translated the author's recipe into the subject * Kitfort Slow Cooker Temperature Table 2010 *, page 9.

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