Chicken curry
Instructions
Clean the chicken, wash it, dry it with a cloth and split it into eight regular pieces: two thighs, two avancosce and four portions derived from the chest.
Chop fine the onion and put it to wilt, add butter to fry the chicken pieces and let them Brown, sweet, turning them until they focus from time to time.
Add salt and sprinkle the chicken with a glass of white wine, then the flame and let it evaporate.
Then add the curry powder, flour, diluted in a little hot broth and the remaining boiling broth.
Continue cooking the chicken in the sauce for about twenty minutes.
When cooked, lift the chicken pieces out of salsa by resting them on a dish and pass it through a sieve.
Put it back in the fire, add the cream, stir well and let it heat the sauce, stirring constantly.
Place the chicken on a plate, cover with the sauce and serve immediately, accompanied with a boiled rice.
Ingredients and dosing for 4 persons
- 1 1000 g chicken
- 30 g of butter
- 1 onion
- 2 tablespoons of flour
- 2 tablespoons of curry
- 2 tablespoons of cream
- Dry white wine
- 50 cl of broth
- Salt