3199 Poulet au Currie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.