Summary

Ingredients

• 700 g chicken breast
• 2 cans mushrooms, small, whole
• 1 glass asparagus
• 1 large can (s) peas and carrots
• 400 g sausae, fresh
• 200 ml cream
• 20 g butter
• 3 tablespoon flour
• 1 liter chicken broth
• 4 teaspoons curry powder
• salt
• pepper
• parsley
• nutmeg
• Sauce thickener

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Instructions

1. In a large pot, bring 1 liter chicken broth to a simmer over medium heat.
2. Add 700g chicken breasts to the broth and simmer for 15-20 minutes until the internal temperature reaches 74°C (165°F).
3. At the same time, form 400g fresh sausage into small balls. In a separate pot, cook the sausage balls in simmering water over medium heat for 10-12 minutes until the internal temperature reaches 63°C (145°F).
4. While the meat cooks, drain the 2 cans of mushrooms, the asparagus, and the peas and carrots. Chop the asparagus and carrots into bite-sized pieces; chop the mushrooms if they are large. Set aside roughly half of the asparagus, peas, and carrots.
5. Remove the cooked chicken from the broth and set aside. Reserve the broth for the sauce.
6. Drain the cooked sausage.
7. In a separate saucepan, melt 20g butter over medium heat. Whisk in 3 tablespoons flour and cook for 1-2 minutes, stirring constantly.
8. Gradually whisk in most of the reserved chicken cooking broth to avoid lumps. Stir in 200ml cream.
9. Season the sauce with 4 teaspoons curry powder, salt, pepper, and nutmeg to taste. If the sauce is too thin, thicken it using sauce thickener according to the package directions.
10. Gently stir in the drained vegetables and cooked sausage meatballs.
11. Chop the cooked chicken into bite-sized pieces and add most of it to the fricassee. Sprinkle fresh parsley over the top. Serve with rice.
12. Optional: Combine the reserved vegetables, remaining sausage meatballs, and remaining chicken with the reserved broth. Bring to a simmer over medium heat, stir in cooked noodles, and serve as a soup starter.