Name: Chicken strips in creamy curry sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: fine or medium semolina; spices for couscous; 1 piece onion; 1 grosse cuil à soupe mustard; 50 ml fresh cream; 4 piece chicken breasts

Description

I love this recipe for chicken strips in creamy curry sauce! It's a simple and quick dish to prepare, perfect for a weeknight dinner. The semolina, steamed, provides a light and pleasant texture that blends perfectly with the smooth sauce. The curry gives a warm and slightly spicy flavor, which will appeal to the whole family. Feel free to adjust the amount of mustard to your taste for a more or less spicy sauce. This dish is ideal for a comforting and tasty meal, and it's ready in less than 30 minutes! A real treat to share.

Ingredients (6 ingredients)

fine or medium semolina

spices for couscous

1 piece onion

1 grosse cuil à soupe mustard

50 ml fresh cream

4 piece chicken breasts

Preparation (7 steps)

Preparation of ingredients

Cut the chicken breasts into thin strips and set aside. Finely chop the onion and set aside as well.

Cooking the semolina

Thermomix® Setting

10 min/212°F/Speed 1 100

Put water in the Thermomix bowl. Add salt and couscous spices. Program 10 Min./100°C/Stufe 1. Place the semolina in the Varoma and steam for 15 Min./Varoma/Stufe 1.

600

Mixing the semolina

After cooking, pour the semolina into a salad bowl and mix well with a fork to prevent it from sticking.

Cooking the chicken and onion

In a pan, heat a mixture of oil and butter. Sauté the chicken strips and the chopped onion until the chicken is golden and the onion is translucent.

Preparation of the sauce

In a bowl, mix the fresh cream and mustard. Salt lightly and mix well.

Adding the sauce and end of cooking

Pour the cream-mustard mixture over the chicken and onion in the pan. Simmer for a few minutes, stirring occasionally, until the sauce thickens slightly. Adjust the seasoning if necessary.

Service

Serve the semolina in hot deep plates. Top with chicken sauce. Enjoy immediately.

Finished cooking? Great! 🎉

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About this recipe

Ah, chicken strips in creamy curry sauce... This dish reminds me of winter evenings, when I needed a comforting and quick meal to prepare after a long day. It's a recipe that I've refined over the years, taking inspiration from Indian flavors and adapting it to my tastes and time constraints. The semolina, whether fine or medium, is the basic element of this dish. It provides a light and airy texture that contrasts nicely with the smoothness of the sauce. Couscous spices, often a mixture of cumin, coriander, turmeric and ginger, delicately flavor the semolina and give it a warm flavor. The onion, finely chopped, adds a touch of sweetness and aroma that blends perfectly with the chicken and curry. The mustard, meanwhile, is the secret ingredient that enhances the sauce and gives it character. I usually use Dijon mustard, but you can experiment with other varieties, such as old-fashioned mustard or honey mustard, to vary the pleasures. Fresh cream, of course, is essential for obtaining a smooth and delicious sauce. Finally, the chicken breasts, cut into thin strips, cook quickly and absorb the flavors of the sauce. For preparation with the Thermomix®, I advise you to carefully respect the cooking times of the semolina. It is important that the water is hot before adding the semolina to the Varoma, in order to ensure uniform cooking. After cooking, feel free to air the semolina with a fork to prevent it from sticking. For cooking the chicken, you can use a non-stick pan to prevent the chicken from burning. It is important not to overcook the chicken, so that it remains tender and juicy. For a vegetarian or vegan version, you can replace the chicken with chickpeas, coral lentils or pieces of smoked tofu. For a spicier version, you can add cayenne pepper or fresh grated ginger to the sauce. You can also vary the spices by using garam masala, Madras curry or tandoori masala. For serving, I advise you to serve the chicken strips in creamy curry sauce with a fresh and crisp green salad. You can also accompany this dish with naans, pita breads or basmati rice. For a touch of freshness, you can add a few chopped fresh coriander leaves or plain yogurt. The leftovers of this dish keep very well in the refrigerator for 2 to 3 days. You can reheat them in the microwave or in a pan. You can also prepare the semolina in advance and keep it in the refrigerator until serving time. The sauce, meanwhile, is best freshly prepared.

Chicken strips in creamy curry sauce

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Description

Ingredients (6 ingredients)

Preparation (7 steps)

Preparation of ingredients

Cooking the semolina

Mixing the semolina

Cooking the chicken and onion

Preparation of the sauce

Adding the sauce and end of cooking

Service

Finished cooking? Great! 🎉

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