Curry chicken fricassee à la Mama

Ingredients for 4 servings:

• 800 ml chicken broth, freshly cooked, cooled
• 2 tbsp margarine
• 3 tbsp wheat flour (inst.)
• 1 jar asparagus, (drained weight approx. 200 g)
• 1 jar mushrooms, sliced ​​(drained weight approx. 170 g)
• 2 handfuls of chicken, cut into cubes
• 2 tbsp curry powder, yellow
• 150 g sour cream
• n. B. cornstarch
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

my favorite dish from my childhood

You need to make a hearty chicken broth beforehand. For inspiration, see the “postpartum soup” in my recipes (this is how I always make it). Pour 800 ml of it and chill. Remove the chicken meat, cut it into cubes, and chill two good handfuls of it as well. Skim the fat from the cooled chicken broth. Heat the margarine over high heat until it stops bubbling. Remove from the heat, stir in the chicken fat, wait a moment until it dissolves, and then stir in the flour. Pour in the chicken broth over medium heat, stirring constantly. Simmer uncovered for about 10 minutes. Drain the asparagus and mushrooms, reserving the asparagus water, and cut the asparagus into approximately 2 cm long pieces. Stir first the curry powder, then half of the asparagus water, and then the sour cream into the broth. Bring to a boil once – it should now have a somewhat creamy consistency. If it’s still too runny, combine 1 tablespoon of cornstarch with a little of the asparagus liquid, stir in, and bring back to a boil. Season with salt and, if desired, add a little more curry powder or sour cream (depending on whether you want it spicier or milder). Stir in the asparagus, mushrooms, and meat and let it simmer until warm – do not boil any further. Serve with rice. We also like it when the rice is already mixed into the fricassee in the pot, allowing it to simmer for a bit.