Curry-mustard chicken fricassee

Ingredients for 2 servings:

• 200 g cooked chicken from a homemade chicken soup
• 30 g butter
• 1 shallot(s) or onion
• 1 clove(s) garlic
• 10 g ginger root, fresh, net
• 150 ml cream
• 100 ml broth from the chicken soup, maybe a little more
• 1 tbsp flour
• 1 tbsp mustard (honey)
• 1 tsp honey, of your choice
• 15 g chives, fresh
• Sea salt, from the mill
• Black pepper, freshly ground
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Fricassee with a twist

Peel and dice the shallot, garlic, and ginger; place them on a plate. Heat the butter in a saucepan and sauté the three ingredients from the plate until translucent. Sprinkle the flour over the shallot and sauté for 2 minutes while stirring. Add the cream, stir, and let it thicken slightly. Add the stock and stir. Bring to a boil once, then reduce the heat to low, stirring frequently. Add a little more stock if necessary; the sauce should be thick but not runny. Stir in the mustard and honey, and season to taste. Add the meat to the sauce and heat through. Finely chop the chives, setting aside a few for garnish, and mix the rest into the fricassee. Arrange the fricassee on a plate and sprinkle the remaining chives on top. I served it with a potato and carrot salad.