Summary

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

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Instructions

1. 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.
2. 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.
3. Drain the asparagus and mushrooms, catch the asparagus water and cut the asparagus into pieces approx. 2 cm long.
4. 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).
5. Fold in the asparagus, mushrooms and meat and let it draw warm - do not boil any more. Serve with rice.
6. 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.