Ingredients with Measurements:
- 500g chicken breast, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Chopped parsley, for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the chopped onion and garlic to the skillet and cook until softened, about 3-5 minutes.
5. Add the flour, curry powder, paprika, thyme, and bay leaf to the skillet and stir until well combined.
6. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
7. Add the heavy cream and stir until well combined.
8. Return the chicken to the skillet and bring the mixture to a simmer.
9. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through.
10. Season with salt and pepper, to taste.
11. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for browning chicken and cooking onions and garlic
- Low heat for simmering the sauce and chicken
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat per serving: 26g
- Carbohydrates per serving: 12g
- Protein per serving: 42g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or turkey breast.
- All-purpose flour can be substituted with cornstarch or gluten-free flour.
- Heavy cream can be substituted with coconut cream or cashew cream for a dairy-free option.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Substitute the curry powder with garam masala for a different flavor profile.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to brown the chicken well before removing it from the skillet to ensure a flavorful sauce.
- Stir the sauce constantly while adding the chicken broth to prevent lumps from forming.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Bremer Kükenragout mit Curry in a shallow bowl with a side of rice or crusty bread.
Garnishes:
- Chopped parsley or cilantro
- Sliced scallions
- Squeeze of fresh lemon juice
Pairings:
- Serve with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Bremer Kükenragout mit Curry is a traditional German dish that originated in the city of Bremen.
Flavor profiles:
- Creamy, savory, and slightly spicy from the curry powder.
Serving suggestions:
- Serve hot with a side of rice or crusty bread.
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Region: German