An easy stew made in one pan. The addition of curry powder gives it a rich flavor in a short time.
Method/Instructions
- Cut the chicken thigh into 4 cm cubes and sprinkle with salt.
- Heat olive oil and garlic in a frying pan, then brown the chicken starting with the skin side. Alongside, sauté onions, cauliflower cut into bite-sized pieces, and salt. Once they're browned, add curry powder.
- Once fragrant, add white wine and bay leaf. Cover and simmer for about 5 minutes until the alcohol evaporates. Finally, add cherry tomatoes until their skin pops.
Frying pan used in this recipe
