Chicken Stew with Beet Curry
Main Dishes • Turkmenistan
Description
Chicken stew with beet curry
Ingredients
- Chicken fillet 0 lbs
- Beetroot 20 oz
- Champignons 5 oz
- Shallot 4 heads
- Garlic 6 cloves
- Marinated cherries 5 oz
- Parsley 0 oz
- Chicken Broth 10 fl oz
- 10% cream 5 fl oz
- Red Curry Powder 1 tablespoon
- Ground Cumin a pinch
- Romaine lettuce 1 piece
- Butter 0 oz
- Salt to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the chicken breast into pieces about one and a half to two centimeters in size. In a deep sauté pan, heat the butter and olive oil, then stir in the curry powder and sauté the chicken until golden brown. Add the finely chopped shallots and mushrooms, and sauté them together with the chicken for two to three minutes, stirring constantly.
Step 2
Dice the beetroot into small cubes and add it to the chicken and onion. Sauté everything together, stirring constantly, for five to seven minutes. Then add the finely chopped garlic, cherry tomatoes, a pinch of ground cumin, and continue to sauté, stirring, for another five minutes.
Step 3
Add the chicken broth, stir, reduce the heat to low, and simmer for another five minutes. Then, mix in the cream, season with salt, taste, and simmer for another two to three minutes. Finish with chopped parsley, remove from heat, and serve with plain rice or frisée salad.
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