Prep: 5min
Complexity: 2/5
ingredients:
(serves 4)
700g chicken breast filet, diced into 3-4cm pieces
3 tbsp flour
100ml white wine
1 cup vegetable stock
200g cream
1/2 tsp marjoram
1 tbsp curry powder
1/2 tsp ground coriander
100g chopped toasted nuts of choice
method:
Season chicken with 1/2 tsp salt, a little pepper, and 2 tbsp flour.
Heat oil in a pan and fry chicken on high heat until starting to brown.
Extinguish with the wine. Once the alcohol evaporates, add the vegetable stock, 1/4 tsp salt, a little pepper, and continue to fry on high heat until there is little liquid left.
Meanwhile in a bowl, combine the remaining flour, curry powder, marjoram, coriander, 1/4 tsp salt, a little pepper. Whisk in the cream slowly. It will first create a paste and eventually it will thin out.
Turn down the heat to low and whisk in the cream so it combines withe the remaining liquid in the pan and the chicken is coated. Allow it to just start to simmer which will thicken the sauce right away, and then remove the pan from the heat.
Serve with rice, potatoes, or roast veggies, and sprinkle chopped nuts over the top.