Chicken With Curry Sauce Recipe
Curry, which is among the local flavors of India, is actually a mixture of spices. Curry, which is used quite frequently in Asian and European cuisines, has started to become widespread in Turkish cuisine today. Its main ingredients include turmeric, sumac and, in addition, the leaves of the intensely flavored curry tree. This intense flavor goes especially well with chicken dishes. Bon Appetit!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 20 Min
| Ingredients for Chicken: | |||
| Chicken Breast (Big Bird) | 500 Grams | ||
| Liquid Oil | 2 Tbsp | ||
| Ingredients for Sauce: | |||
| Flour | 1 Tbsp | ||
| Curry | 1 Tsp (large) | ||
| Salt | 1 Tsp | ||
| Butter | 2 Tbsp | ||
| Milk | 2 Cup | ||
| Water | 1/2 Cup | ||
| Ingredients for Service: | |||
| Black Pepper (Freshly Picked Grain) | 1 Tsp | ||
| Parsley (Finely Chopped) | 3/4 Bunch | ||
Steps:
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Heat the oil in a vog pan, add the cubed chicken breasts and sauté until the chickens absorb their water and turn colour.
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In another pan, heat the butter, add the flour and fry, stirring constantly, until the smell comes out and turns pink. Slowly add the cold milk to the roasted flour and mix. When the sauce starts to boil slightly, add the curry, salt and pepper and put the chicken in this sauce.
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Click on low heat until the chickens absorb the sauce. (Chicken should stay thick, not too dry) On the other hand, finely chop the parsley and mix half of it with the chicken with sauce and transfer it to the serving plate. Garnish with the remaining chopped parsley and serve hot. Bon Appetit!
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Note: You can serve your meal with bulgur pilaf with tomatoes or rice pilaf with saffron (or turmeric).
25 Min
