Chicken strips with curry sauce

Ingredients for 4 servings:

• 2 cups of cream
• 1 liter vegetable broth
• 1 liter of milk
• curry powder
• pepper
• Paprika powder
• Salt
• 125 g butter or margarine
• 75 g flour
• 750 g chicken strips (frozen or fresh), unseasoned
• 5 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter in a large saucepan, stir in the flour, and bring to a boil with the milk until a creamy roux forms (careful: stir frequently, otherwise lumps will form). Before the mixture thickens, add half of the stock and stir in (it’s best to reduce the heat to 2). Simmer for 2-3 minutes. Now add the cream and the remaining stock and bring to a boil. If it’s too thick, add a little more stock. Once it reaches a nice, creamy consistency, add the spices (to taste) (mostly curry, of course, since this is supposed to be a curry sauce). It’s best to add salt, pepper, and paprika first, and then the curry until the desired intensity is reached. Meanwhile, fry the chicken in olive oil until golden brown. Once the meat has a nice golden color (after about 8 minutes) and the sauce is ready, add the meat and the remaining oil to the sauce and bring back to a boil. Finally, simmer for another 3 minutes. Since this is a complete meal, it is sufficient to serve it with bread, such as flatbread, baguette, ciabatta or pan bread.