700 gr. chicken breast 1 onion 100 ml. heavy cream
100 ml. milk + one for the rest of chicken broth 1 cup
1 or 2 tablespoons of curry spices depending on the intensity of oil
flour salt and pepper
few hours before preparation of the recipe, cut the chicken small cubes, cover with milk, salt and pepper and leave it in the fridge until use, in this way will become soft.
Preparation:
Make the sauce with olive oil and chopped onion. Drain well the diced chicken and coat with flour. Add to the mixture by well-brown on all sides, then add the broth, salt and cook for about 20 minutes on medium heat (adding water if necessary). Then mix 100 ml. of milk, 100 ml. heavy cream and curry powder and pour this sauce over chicken. Allow to restrict the fire until it has formed a thick cream but not thickened. Serve with boiled Thai rice. Bon appetit!
