Casimir rice with minced chicken curry

Casimir rice with minced chicken curry

Casimir rice with minced chicken curry ingredients

  • 1 kg Chicken, minced
  • 1 seasoning (salt+pepper)
  • 1⁄2 dl oil, peanut
  • 30 g Butter, cooking
  • 50 g Onions
  • 10 g curry powder
  • 3 g Garam masala
  • 30 g Flour, White /type 405 (common)
  • 1⁄2 dl Wine, white
  • 1 dl Pineapple juice
  • 2⁄5 white stock
  • 2 dl Cream 28% (demi-creme)
  • 30 g Sultana raisins
  • 50 g almond flakes
  • 1⁄5 banana
  • 30 g glazed red cherries
  • 1 1⁄3 Rice "Pilaf"

Cooking Casimir rice with minced chicken curry

1. SEASON MEAT WITH SALT, PEPPER AND CURRY POWDER SAUTE MEAT EVENLY IN A SAUTEUSE REMOVE AND KEEP HOT SAUTE CHOPPED ONIONS IN BUTTER ADD CURRY, FLOUR AND STIR WELL DEGLACE WITH WINE AND PINEAPPLE JUICE ADD STOCK, BRING TO BOIL AND REDUCE TO DESIRED CONSISTENCY ADD CREAM AND ADJUST SEASONING PUT MEAT IN SAUCE ADD SULTANAS MAKE A RICE RING WITH PILAV RICE POUR MEAT INSIDE GARNISH WITH SLICED BANANAS, CHERRIES AND BROWNED ALMOND FLAKES.

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