Curry Thigh with Cornmeal Crust

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Curry Thigh with Cornmeal Crust

Name: Curry Thigh with Cornmeal Crust
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 Porções
Ingredients: 2 unit(s) Large thigh with skin; 1 tablespoon Alcohol Vinegar; 1 coffee spoon Curry; to taste Salt and pepper; 1 cup Corn flakes; 1/2 coffee spoon Spicy paprika; 1 coffee spoon Dehydrated Onion, Garlic and Parsley; 1 teaspoon Olive oil

🇧🇷Brazil

•

View in original language

(Português)

90 min(s)

2 servings

Rosangela Pedroso

@ropedroso

Ingredients
Recipe

Large thigh with skin2 unit(s)
Alcohol Vinegar1 tablespoon
Curry1 coffee spoon
Salt and pepper to taste
Corn flakes1 cup
Spicy paprika1/2 coffee spoon
Dehydrated Onion, Garlic and Parsley1 coffee spoon
Olive oil1 teaspoon

Season the thighs with vinegar, curry powder, salt and pepper and rest for 20 minutes.
Mix the cornmeal, seasonings, salt and pepper to taste and the olive oil. Arrange the thighs in a shape and arrange the flour on top, forming a crust.
Bake in a preheated oven at 250 degrees for about 50 minutes or until golden. Serve with rice and leaf salad.
Tip: add grated cheese (fresh) and/or a spoon of water to the crust ingredients to make it easier to shape.

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Curry Thigh with Cornmeal Crust

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