Authentic home cooking from Mexico, with US measurements. 
Rajas Poblanas with Chicken and Creamy Curry Sauce
This is a recipe I learned and adapted to impress my in-laws, since cooking was very important to them.
Rajas Poblanas with Chicken and Creamy Curry Sauce
This is a recipe I learned and adapted to impress my in-laws, since cooking was very important to them.
Open in Cookpad AppSteps
- 1
Shred the chicken breast and set aside.
- 2
Wash and dry the poblano peppers. Brush them with oil to make roasting easier, then roast them directly over the flame. Immediately place them in a plastic bag to steam. Once steamed, remove and clean them with a damp cloth. Remove any burnt skin, veins, and seeds, then cut into strips. Set aside.
- 3
Slice the onions thinly and sauté them with the butter and chicken until the onions become translucent. Season with salt and pepper to taste.
- 4
In a bowl, combine the chicken broth, sour cream, and curry powder. Mix well and set aside.
- 5
Add the poblano strips and the curry cream mixture to the pan. Stir well to coat everything. Cook over medium heat for 15 to 20 minutes so the flavors blend together.
- 6
Serve with white rice or enjoy on their own.
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