2 clean chickens
2 cups of coconut milk
1 can of heavy cream
1/2 cup of dry white wine
2 chopped onions
5 cloves of garlic
2 tablespoons of salt, black pepper, cumin, coriander, etc.
200g of butter
2 tablespoons of curry
2 clean chickens
2 cups of coconut milk
1 can of heavy cream
1/2 cup of dry white wine
2 chopped onions
5 cloves of garlic
2 tablespoons of salt, black pepper, cumin, coriander, etc.
200g of butter
2 tablespoons of curry
Make a roux with the butter, garlic, salt, onion, cumin, and coriander
Add the chicken to the roux, which should be cut into large pieces and deboned
Add enough water to cover the chicken
Once the chicken is cooked, place it on a strainer and remove the skin
Reduce the broth and add the heavy cream, wine, curry, and finally coconut milk
Let it simmer until it thickens
If the sauce becomes too thin, thicken with a little more cornstarch or flour
Add the chicken pieces and heat until it comes to a boil
Serve with white rice
