So, here it is!
List of ingredients:
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Directions:
- Dice chicken breast. Bring some water to boiling, add some salt and add diced chicken. Cook until soft and tender. You can skip this step if you like and continue to step 3. I prefer it this way as I want to be sure that meat is perfectly cooked and in addition to that, it's somehow more tender and juicy when cooked first rather than fried.
- Meanwhile cook rice or pasta in a separate pot as directed on package. Do not use any spices but salt and pepper. This is your side dish.
I've tried it both with rice and pasta, and with baked diced potatoes as well, but I liked the rice version the most. My husband, who has this dish on his top 3 list of favorites, prefers pasta. We agreed that potatoes are at third place, but it's just a matter of taste :) - Melt the butter over medium heat, add cooked chicken, some pepper and fry 2-3 minutes stirring occasionally until it gets a crispy golden-brown crust. If you chose not to cook the meat first, you'll need some more time until it becomes fully tender.
- Pour in the cooking cream and then add curry powder, mix well and cook for a couple of minutes until the sauce thickens a bit. Do not overcook it, as it will be even more thicker when it gets cold. Add some more salt and pepper to taste if necessary.
Serve with pasta or rice and with some pickled cucumbers. Cucumbers will give some extra freshness to the meal.