1 tablespoon of oil
1/4 cup of butter
1 medium onion, finely chopped
2 boneless, skinless chicken breasts, cut in half
2 cups of chicken broth
1/2 teaspoon of curry (curry)
1 tablespoon of all-purpose flour
2 tablespoons of rosewater gelatin
1 tablespoon of grated lime zest
Salt and black pepper to taste
1 tablespoon of oil
1/4 cup of butter
1 medium onion, finely chopped
2 boneless, skinless chicken breasts, cut in half
2 cups of chicken broth
1/2 teaspoon of curry (curry)
1 tablespoon of all-purpose flour
2 tablespoons of rosewater gelatin
1 tablespoon of grated lime zest
Salt and black pepper to taste
In a skillet with oil and butter, sauté the onion over low heat, covered, until it starts to brown
Add the chicken and cook for a minute or two on each side
Add the broth and curry, then increase the heat and simmer without a lid until the liquid reduces
Check the seasoning
Remove the chicken from the skillet and reserve 1 1/4 cups of the broth
Set aside
Dissolve the flour in a little water and mix with the reserved broth
Bring to a simmer over medium heat, stirring until thickened
Add the chicken and let it warm through
Arrange on a platter and spoon some gelatin over each serving
Dust with lime zest
Serve with cooked rice and toasted cashews, garnished with 4 portions.
