Pollo al Curry

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 448
• Protein: 36 g
• Carbs: 12 g
• Fat: 25 g

Ingredients

• 600 g Chicken cutlet ( in 3cm cubes )
• 1 piece Yellow onion ( finely minced )
• 30 g Minimum butter sweet
• 2 tbsp Ground curry
• 1 tbsp Wheat flour
• 100 ml Dry white wine
• 200 ml Liquid cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the base

   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. Searing the chicken

   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. Dusting and seasoning

   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. Deglazing and binding

   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. Final reduction

   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.

Chef's tips

• 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.

Storage

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.