John Myers
Chicken Curry with Carrot and Leek
The perfect chicken curry with carrot and leek recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 2 Beetroot, halved and sliced
- 2 Rods Leeks, finely chopped
- 1 Shallot, finely chopped
- 2 Garlic cloves, finely chopped
- 2 tbsp “Colombo” curry mix
- 1 tbsp Strength
- 150 ml White wine
- 150 ml Poultry stock
- 100 ml Cream
- 0,5 bunch Coriander, roughly chopped
- Espelette pepper
- Salt
- Black pepper from the mill
- Oil
- Cut the chicken breasts into bite-sized pieces and put them in a freezer bag, add the tablespoon of starch and knead the chicken breasts vigorously in the freezer bag so that everything is well coated with starch. Heat a little oil in a pan and fry the chicken pieces all around, remove and set aside.
- Now put the carrots in the pan and sweat vigorously for about 3 minutes while turning, then add the leek, shallot and garlic and sweat for about 2 minutes, then sprinkle the curry over the vegetables and roast vigorously for a few minutes – Curry only develops its full flavor when it is roasted.
- Now deglaze with the white wine and reduce to approx. 1/3, then add the poultry stock and simmer again for approx. 10 minutes at a low temperature. Then add the cream and simmer until it has a creamy consistency.
- Now season with salt, pepper and Espelette pepper and then add the chicken parts again, let it stand for about 5 minutes at the lowest temperature, then fold in the coriander and serve, we had rice with it.
Facebook Comments