You will need
    • Deep fryer
    • chicken
    • a sharp knife
    • oil
    • bow
    • garlic
    • carrots
    • salt
    • pepper
If you want to cook the chicken in the pan, it is best to pre-cut into small pieces. Washed and dried with paper towels bird cut with a large knife. Set aside for now. Now we need to decide what you want to do with it – simmer or fry.
If you want to put out, then proceed in the following way: in a pan with high sides (this is important!) pour a couple of tablespoons of vegetable oil and place it over high heat. While pan heats, RUB the chicken with a mixture of salt, black pepper and curry. Very helpful here is some kind of dried spice (Basil, marjoram, thyme, tarragon), it is also add to the rubbing. Lay the chicken into the pan and fry on strong fire from all sides.
While the chicken is Golden, quickly slice onions, grate carrots. Tomatoes pour over boiling water and remove the skins, finely chop them. In a deep container, combine 2 cups water, tomatoes, onions, carrots, a half Cup of tomato juice. It is not forbidden to add crushed Bay leaf. Reduce under a hen the fire, fill the future with sauce, cover. Let them stew gently for an hour. If you forget about the contents of the pan for half an hour – anything terrible, the main thing – do not forget to check for fluid, it should not evaporate.
If you want to roast the bird, then there is much easier. It also should be pre-cut into wings, legs, and breast. Every part of the chicken to RUB the following mixture: coarse sea salt, finely chopped garlic (2 cloves), black pepper, paprika (for frying will give amazing color). On a well heated pan spread the chicken and not covering it with a lid, fry from all sides.
Fried chicken put in a container. The juice from the meat left in the pan, pour in the package of yogurt, add a tablespoon of tomato juice and a teaspoon of flour. Stirring occasionally, cook over medium heat until thick. Pour into a gravy boat and serve with chicken. This dish goes well with a light salad.