Chicken Sirikit

Gut and clean the chicken. Sprinkle with juice of one lemon and rub with salt and a little pepper. Cut into pieces. Place the chicken pieces in the watered Roman pot. Clean and chop the greens and sprinkle them on top. Add the yogurt and season with the pressed garlic cloves and curry. Close the lid and steam the chicken at 220 °C for about 1 1/2-2 hours.

Now remove the cooking pot from the tube. Lift the meat out of the sauce and remove it from the bones. Briefly rinse the poultry pieces under running water. Pour the gravy through a sieve and discard the solid, curdled yogurt and the boiled greens: they all together have released flavor into the liquid and into the meat. Season the sauce with lemon juice and curry, add butter, thicken with egg yolk and a little flour. Return meat to sauce. Bring the dish to the boil for a few minutes.

We offer with it long grain rice cooked with lots of chopped parsley.

Diet: Enjoyed with a little long-grain rice best slimming food.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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