Chicken Curry
Ingredients
- 600 gChicken cutlet (in 3cm cubes)
- 1 pcYellow onion (finely minced)
- 30 gUnsalted butter
- 2 tbspGround curry
- 1 tbspWheat flour
- 100 mlDry white wine
- 200 mlLiquid cream
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender chicken pieces coated in a smooth, golden-yellow sauce. The warm aroma of curry blends with the richness of reduced cream that perfectly coats the meat.
- 1
Finely mince the yellow onion. In a sauté pan, melt the butter until it starts to foam. Add the onion and sweat without browning until translucent.
- 2
Cut the chicken cutlets into regular 3 cm cubes. Add them to the pan over high heat. Stir so the meat whitens on all sides, without looking for a heavy crust.
- 3
Dust the wheat flour over the meat (singer) and add the curry powder. Mix vigorously for one minute to cook the flour and lightly toast the spices.
- 4
Pour in the dry white wine to release the drippings at the bottom of the pan. Reduce by half, then pour in the light cream. Season with salt and pepper.
- 5
Lower the heat and simmer gently. The sauce is ready when it thickens and coats the back of a spoon. The meat should remain soft under finger pressure.
Frequently asked questions
How do you get this dish right?
- Don't brown the chicken too much at the start; it should stay white to remain moist after cooking in the cream.
- The secret is the 'singer' technique: the flour will cook with the butter fat and create a perfect, lump-free bind.
How long does this dish keep?
Keeps for 48 hours in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water if the sauce has tightened too much.
