For the egg mushrooms with zucchini noodles, marinate the chicken drumsticks with ground curry, a little salt and oil overnight. Cut the zucchini into noodles.
Sauté chanterelle in clarified butter until all water has evaporated. Add zucchini, continue to sauté, season with a little salt and garlic.
In the meantime, sear the marinated chicken drumsticks in the pan on both sides. Serve immediately.
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