John Myers
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Quick Fruity Curry Sauce with Chicken and Rice
The perfect quick fruity curry sauce with chicken and rice recipe with a picture and simple step-by-step instructions.
for the set
- 2 tsp Fat
- 1 tbsp Curry powder
- 200 ml Fund
- 2 tsp Strength
- 225 g Fruit cocktail made from 5 fruits, canned
- 50 ml Cream
- 2 tsp Mango chutney
- 1 Spring onion
- 2 Cherry tomatoes
- Steam the finely chopped onion in the fat until soft. Let the curry powder sweat briefly in it and deglaze with the stock or stock.
- Mix the starch with a little water from the canned fruit until smooth. Add the fruits and the canned water to the curry sauce. Bring the sauce to the boil and thicken with the starch. Season with mango chutney and cream.
fits e.g. to …
- Chicken and rice: Sprinkle the chicken breast fillets with salt, pepper, rose paprika and, if necessary, grilled chicken spices, fry in a little fat over medium to 2/3 heat in a pan for 10-15 minutes. Cook rice, add a simple Hungarian cucumber salad (see my KB), garnish with spring onion rings and pitted cherry tomatoes cut into pieces – done!
vegan preparation
- With poultry stock and vegetable oil and without cream or with soy cream instead, it is a vegan sauce.
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