A very quick curry chicken recipe, served with grated coconut, almonds, raisins and mango chutney.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Put 1/2 liter of water in a pot with the garlic and onion.
Add chicken breasts cut into large cubes.
Blend the chicken stock, the curry, the serrano chiles, the chicken powder consomme, and the flour.
They are boiled in a pot until they are thick.
The chicken breasts are added in pieces to this sauce.
To serve, put almonds, raisins, coconut and chutney in saucers so that each person spreads their chicken with curry sauce to taste.
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