Rich recipe for chicken cut into pieces bathed in a curry sauce. Served with raisins, coconut and almonds.
Learn more about Lorenza Avila
Ingredients5 portions
Preparation
Melt the butter and brown the chicken. When cooked, remove from heat. Melt more butter and brown the onion. Then add the flour and move with a balloon whisk. Add little by little the consommé, the wine and the cream (until a thick sauce is obtained)
Season with salt, pepper, put zest and juice of 1/2 lemon and 1/4 teaspoon of curry.
Lower the heat, add the chicken and season about 10 minutes.
Serve with basmati rice, raisins, coconut and almonds.
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