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Before you jump to Chicken in Curry Sauce recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to chicken in curry sauce recipe. To cook chicken in curry sauce you need 13 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Chicken in Curry Sauce:
- Use 4 chicken breast filets (750g / 25 oz.) of
- Provide 250 ml chicken stock / 8½ fl . oz .
- Provide 1 bouillon desert spoon vegetable powder
- Prepare 1 teaspoon garlic powder .
- Prepare 100 g onion (chopped) / 3½ oz .
- Take chicken stock chicken from cooking the
- Prepare 2 egg yolks
- Get 2 teaspoons curry powder medium
- Provide 1 pinch saffron
- You need 1 tablespoon sage (dried)
- Use 2 teaspoons garlic powder
- Take 1 tablespoon cornstarch cornflour /
- Use ½ teaspoon black pepper ground
Steps to make Chicken in Curry Sauce:
- Cut the poultry into bite-sized cubes. Make the chicken stock using the stock cube – stir in vegetable bouillon and garlic powder.
- Put the chicken and (hot) stock in a lidded microwavable container and microwave for 4 minutes. Remove the container from the microwave and carefully uncover. Turn the poultry pieces over and cover the container again before placing it back in the microwave. Cook for another 2 minutes and remove from the microwave. Check to see if the poultry is cooked all the way through. Cut a piece through the middle - if there is any pinkness cook further in the microwave one minute at a time until fully…
- OR put the chicken and (hot) stock in a lidded ovenproof (lidded) container and cook in a preheated oven set at 180oC / 350oF / Gas Mark 4 for 20 minutes. Check the chicken s cooked before finally removing from the oven.
- Make the sauce:
- Dilute the egg yolks in a little stock and mix well. Microwave the onion with a little stock for 3 minutes then put in a hand blender beaker. Add the remainder of the cooking stock and blend until smooth.
- Transfer to a saucepan and add the curry powder*, saffron, sage, garlic powder and pepper. Put the saucepan over a medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Bring to the boil and thencover and turn down to a simmer.
- After 3 minutes take the pan off the heat. Add the egg yolk mixture. Stir gently as the sauce thickens - add the poultry and cook on a gentle simmer for 3 minutes.
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