1 1.5 kg chicken
salt and pepper to taste
1 tablespoon of wine
2 tablespoons of cornstarch
2 egg whites
2 tablespoons of butter
2 cups of milk
Curry Sauce:
1 tablespoon of curry powder
1 tablespoon of butter
1 diced onion
2 cloves of minced garlic
1/2 cup of diced mushrooms
1 cup of chopped fresh parsley
1/2 cup of chicken broth
1 liter of heavy cream
4 tablespoons of cornstarch
1/2 cup of cold water
salt and pepper to taste
1 1.5 kg chicken
salt and pepper to taste
1 tablespoon of wine
2 tablespoons of cornstarch
2 egg whites
2 tablespoons of butter
2 cups of milk
Curry Sauce:
1 tablespoon of curry powder
1 tablespoon of butter
1 diced onion
2 cloves of minced garlic
1/2 cup of diced mushrooms
1 cup of chopped fresh parsley
1/2 cup of chicken broth
1 liter of heavy cream
4 tablespoons of cornstarch
1/2 cup of cold water
salt and pepper to taste
Debone the chicken and cut into 1 cm slices
Season with salt, pepper, and wine
Add the cornstarch and mix well
Add the egg whites without beating and 2 tablespoons of butter
Mix well and let it rest for 10 minutes
While this is happening, heat the 2 cups of milk in a saucepan (the amount of milk depends on the size of the saucepan)
Let the butter cover the chicken
When hot, add the chicken and stir until the pieces do not stick together
Let it cook for about 2 minutes (the chicken should be cooked but still pinkish)
Remove the chicken pieces with a slotted spoon and let them drain in a colander
Add to the curry sauce made like this: fry the curry powder in butter, without burning
Add the vegetables and parsley
Mix well
Add the broth and let it cook slowly for some time, until the ingredients are tender
Add the heavy cream and heat it up
Thicken with cornstarch diluted in water
Season to taste and add the chicken
The same recipe can be made with shrimp.
