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The ingredients needed to cook Curry Pilaf with Chicken in Tomato-Cream Sauce:
- Get 4 servings Curry pilaf -
- You need 1/2 can Canned tomatoes
- Get 1 thigh Chicken thigh meat
- Provide 2 clove Garlic
- You need 1 Salt and pepper
- Use 1 tbsp White wine
- Provide 1 Soup stock cube
- Use 2 tbsp Cake flour
- Get 200 ml mixed with the cake flour Milk (or fresh cream)
- You need 1 Coarsely ground black pepper
- Use 1 tbsp Olive oil
- Get 10 grams Butter
Steps to make Curry Pilaf with Chicken in Tomato-Cream Sauce:
- Make the curry pilaf - see. Slice the garlic and cut the chicken into bite sizes.
- 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.
- 2 tablespoons of cake flour will make the sauce thick and creamy. If you prefer the sauce thinner, 1 tablespoon would be fine.
- Heat olive oil and butter with the garlic in a pan. When the garlic is fragrant, add chicken and stir fry.
- 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.
- 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.
- 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.
- 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.
- The combination of tomato-cream sauce and curry pilaf is so good!
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