Chicken Curry Mustard Fricassee
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chicken, cooked, from a homemade chicken soup
- 30 g butter
- 1 shallot (s) or onion
- 1 clove garlic
- 10 g iner root, fresh, net
- 150 ml cream
- 100 ml broth, from the chicken soup, possibly. also a little more
- 1 tablespoon flour
- 1 tablespoon mustard (honey)
- 1 teaspoon honey your choice
- 15 g chives, fresh
- Sea salt, from the mill
- Black pepper from the mill
- Curry powder
Print Recipe
Pin Recipe Instructions
- Peel and dice shallot, garlic and ginger - park on a plate. Heat the butter in a saucepan and fry the 3 ingredients from the plate until translucent. Dust the flour over it, let it sweat for 2 minutes while stirring. Add the cream, stir, let thicken a little, add the broth, stir. Bring to the boil once, switch the heat to the lowest level, stir frequently. Possibly add a little more broth, the sauce should be creamy, but not runny.
- Stir in mustard and honey, season with the spices. Put the meat in the sauce and warm it up. Cut the chives into fine rolls, put some rolls aside for decoration, mix the rest with the fricassee.
- Arrange the fricassee on a plate, sprinkle the remaining chives over the top.
- I ate a potato and carrot vegetable with it.
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