Curry Pilaf with Chicken in Tomato-Cream Sauce

Name: Curry Pilaf with Chicken in Tomato-Cream Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 4 servings Curry pilaf -; 1/2 can Canned tomatoes; 1 thigh Chicken thigh meat; 2 clove Garlic; 1 Salt and pepper; 1 tbsp White wine; 1 Soup stock cube; 2 tbsp Cake flour; 200 ml mixed with the cake flour Milk (or fresh cream); 1 Coarsely ground black pepper; 1 tbsp Olive oil; 10 grams Butter

cookpad.japan @cookpad_jp

I wanted to make a fun meal that was very original and that people wouldn't get tired of. It had to be inexpensive and delicious, too. I don't know if a dish like this already exists, but I thought it sounded like a good combination and tried it out. Result: it was very tasty, so I turned it into a recipe.

I wasn't sure whether I should stir fry the flour with the chicken, but mixing it with milk worked fine. In Step 6, simmer the sauce for 1-2 minutes after it's bubbling. If you use cream instead of milk, the sauce will be quite rich. You could blend milk and cream, too. For 4 servings. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

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Ingredients

4 servings

4servings Curry pilaf -
1/2 canCanned tomatoes
1thigh Chicken thigh meat
2 cloveGarlic
1Salt and pepper
1 tbspWhite wine
1Soup stock cube
2 tbspCake flour
200 mlmixed with the cake flour Milk (or fresh cream)
1Coarsely ground black pepper
1 tbspOlive oil
10 gramsButter

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Steps

1

Make the curry pilaf - see. Slice the garlic and cut the chicken into bite sizes.
2

Put the cake flour in a measuring cup with a little milk. Mix well until there are no lumps. Add more milk up to the 200 ml mark.
3

2 tablespoons of cake flour will make the sauce thick and creamy. If you prefer the sauce thinner, 1 tablespoon would be fine.
4

Heat olive oil and butter with the garlic in a pan. When the garlic is fragrant, add chicken and stir fry.
5

Season with salt and pepper. Stir fry the chicken until it's browned. Add coarsely ground black pepper also. If it looks like the garlic is getting burned, take it out.
6

When the chicken is properly browned, add white wine, canned tomatoes and soup cube. Add the milk-flour mixture from Step 2 and stir to prevent it from burning.
7

When the sauce is bubbling and thickened, turn the heat down to low and simmer for another 1-2 minutes. The chicken in tomato-cream sauce is done.
8

Put the curry pilaf on a plate, and spoon the chicken with tomato-cream sauce over to finish. Served on one plate like this for an elegant finish.
9

The combination of tomato-cream sauce and curry pilaf is so good!