3199 Poulet au Currie

Method

Cut the chicken into small pieces, season and sauté them in oil together with some finely sliced onion and a good pinch of curry powder.

Remove the pieces of chicken, cover them and keep warm. Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) coconut milk or almond milk; add 2 dl (7 fl oz or U.S. cup) Velouté, replace the chicken and finish cooking it whilst the sauce reduces.

Arrange in a deep dish and serve accompanied with a dish of plain boiled rice.

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