Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the rice
To fry the chicken
Curry sauce
How it's done
To cook the rice
Cook the rice in salted water until al dente, drain, cover and set aside.
To fry the chicken
Fry the chicken in batches in the hot clarified butter for approx. 2 mins. Remove, season.
Curry sauce
Sauté the onions and apples in a little clarified butter for approx. 2 mins. Add the flour and curry, cook for approx. 2 mins. Pour in the stock and milk, bring to the boil, reduce the heat. Return the meat to the sauce, cover and simmer for approx. 6 mins. Sprinkle with chives.
| Serve with: | Toasted flaked almonds |
|---|
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