Chicken Curry Fricassee À La Mama
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml chicken broth, freshly cooked, cooled
- 2 tablespoon margarine
- 3 tablespoon wheat flour, (inst.)
- 1 glass asparagus, (drained weight approx. 200 g)
- 1 glass mushrooms, sliced (drained weight approx. 70 g)
- 2 handfuls chicken, cut into cubes
- 2 tablespoon curry powder, yellow
- 150 g sour cream
- cornstarch
- salt
Print Recipe
Pin Recipe Instructions
- In advance you have to cook a strong chicken broth. As a suggestion s. B. the puerperium soup in my recipes (that`s how I always cook it). Fill 800 ml of it and chill. Search the meat from the chicken, cut it into cubes and refrigerate 2 good handfuls of it as well.
- Skim off the fat from the cooled chicken broth. Heat the margarine over high heat until it stops simmering. Remove from heat, stir in the chicken fat, wait a moment for it to dissolve and then stir in the flour. Pour the chicken stock over a medium heat, stirring constantly. Let simmer for about 10 minutes.
- Drain the asparagus and mushrooms, catch the asparagus water and cut the asparagus into pieces approx. 2 cm long.
- First stir in the curry powder, then half of the asparagus water and then the sour cream. Bring to the boil once - it should now have a slightly creamy consistency. If it is still too runny, mix 1 tablespoon of cornstarch with a little asparagus water, stir in and bring to the boil again. Season to taste with salt, if necessary add a little curry or sour cream (depending on whether it should be hotter or milder).
- Fold in the asparagus, mushrooms and meat and let it draw warm - do not boil any more. Serve with rice.
- We also like it very much when the rice is pulled under the fricassee in the pot and has already been pulled through a little.
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