Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, curry pilaf with chicken in tomato-cream sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Curry Pilaf with Chicken in Tomato-Cream Sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Curry Pilaf with Chicken in Tomato-Cream Sauce is something which I have loved my entire life.
Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. For the marinade: In a large bowl, mix together the marinade ingredients.
To begin with this recipe, we must first prepare a few ingredients. You can cook curry pilaf with chicken in tomato-cream sauce using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Curry Pilaf with Chicken in Tomato-Cream Sauce:
- Prepare 4 servings Curry pilaf -
- Prepare 1/2 can Canned tomatoes
- Get 1 thigh Chicken thigh meat
- Take 2 clove Garlic
- Make ready 1 Salt and pepper
- Take 1 tbsp White wine
- Get 1 Soup stock cube
- Make ready 2 tbsp Cake flour
- Get 200 ml mixed with the cake flour Milk (or fresh cream)
- Get 1 Coarsely ground black pepper
- Get 1 tbsp Olive oil
- Get 10 grams Butter
It is that simple and it is easy to cook. Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas.
Instructions to make Curry Pilaf with Chicken in Tomato-Cream Sauce:
- Make the curry pilaf - see. Slice the garlic and cut the chicken into bite sizes.
- Put the cake flour in a measuring cup with a little milk. Mix well until there are no lumps. Add more milk up to the 200 ml mark.
- 2 tablespoons of cake flour will make the sauce thick and creamy. If you prefer the sauce thinner, 1 tablespoon would be fine.
- Heat olive oil and butter with the garlic in a pan. When the garlic is fragrant, add chicken and stir fry.
- Season with salt and pepper. Stir fry the chicken until it's browned. Add coarsely ground black pepper also. If it looks like the garlic is getting burned, take it out.
- When the chicken is properly browned, add white wine, canned tomatoes and soup cube. Add the milk-flour mixture from Step 2 and stir to prevent it from burning.
- When the sauce is bubbling and thickened, turn the heat down to low and simmer for another 1-2 minutes. The chicken in tomato-cream sauce is done.
- Put the curry pilaf on a plate, and spoon the chicken with tomato-cream sauce over to finish. Served on one plate like this for an elegant finish.
- The combination of tomato-cream sauce and curry pilaf is so good!
In a bowl, mix flour and seasonings; toss with chicken. This recipe is based off the wildly popular Creamy Coconut Lentil Curry. The sauce is so amazingly creamy and full of flavor. Any brand of curry paste, which comes in jars or plastic pouches, will be successful in this authentic-tasting curry. Serve the spicy chicken with rice pilaf and stir-fried broccoli; lemon frozen.
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