Høne à la Arnhem

Ingredients for Høne à la Arnhem

Instructions for Høne à la Arnhem

To prepare the Høne à la Arnhem recipe, please follow these instructions:

The chicken is cooked as usual and cut into suitable pieces.

The rice is boiled loose in the soup 12 min. Over low heat, 12 min. Without heat, but always covered by tight closing lid.

Fat and curry are switched together for 2 min. Chopped onion and grated apple added. The flour comes in and the soup is spilled. The sauce is boiled for 5 min., Poured and poured hot over the chicken meat, garnished with pineapple rings, baked in beignetdej. The rings are well-drained, dipped in thick pancake or beigned and cooked immediately after warm oil until they are light brown. They are drained on greasy paper and can be cooked in advance, but then heated in the oven until they are crisp. The rice is served to.