This is a classic, adapted for a member of the family who is gluten intolerant. Therefore, we use Maizena (corn starch) instead of wheat flour.
Swedish-style curry chicken
An 80's classic (or perhaps older?) and a crowd-pleaser, mild enough for the whole family
Equipment
- 1 Pressure cooker
- 1 large pan Scan pan
- 1 cutting board (metal or plastic) for the chicken
- 1 cutting board (wood) for the vegetables
- 1 sharp knife for the chicken
- 1 chef knife for the vegetables
- 1 bowl for keeping the chicken on the side
Ingredients
- 500 g chicken breasts pre-sliced or whole
- 1-2 yellow onion(s)
- 2-3 Tbsp Maizena
- 1 portion chicken "fond du chef" or broth cube
- 4-5 dl cream
- 4 dl rice basmati or thai
- 1-2 mild red peppers optional
- 2 Tbsp neutral oil canola or peanut (or butter)
- 2 Tbsp mild curry powder Swedish or European-style
- 5 cloves optional
- 5 cardamom pods (not seeds!) optional
Instructions
Cook the rice
- Wash the rice by rinsing it at least 3 times or until the water runs clear4 dl rice
- Drain the rice well and put it into the pressure cooker.
- Add the same volume of water as rice (4dl), the cloves and cardamom if using5 cardamom pods (not seeds!), 5 cloves
- Close the lid of the pressure cooker and select the setting "rice" and "white" (it should indicate pressure: high, 5 minutes, 10 minutes reminder)
Prepare the ingredients
- Slice the chicken breasts if they are not pre-sliced. About 1 cm think.500 g chicken breasts
- Coat the sliced chicken with maizena, shake well so they are well coated everywhere.2-3 Tbsp Maizena
- Slice the onion(s) lengthwise. This will create a nice texture with the chicken.1-2 yellow onion(s)
- Slice the red pepper(s) if using. Reserve as a side dish.1-2 mild red peppers
Cook the chicken
- Heat 1 Tbsp of oil in a large pan on medium-high heat (8 out of 9)2 Tbsp neutral oil
- When the oil is hot, add the chicken and use a spatula to separate the pieces. Let them heat up for 1-2 minutes and then turn the pieces so they can brown slightly on the other side 1-2 minutes. Be careful not to over cook the chicken. Once you cannot see any pink chicken on the outside, take the chicken off the heat and reserve in a side bowl (not the one you will use for service).
Cook the onions
- Add 1 Tbsp of oil to the same pan and heat up.2 Tbsp neutral oil
- Add the onions and 1 Tbsp curry powder. Before the onions start browning, turn down the heat (4 out of 9) add 1 tsp of salt and cook the onions until they are soft (about 8 minutes).1-2 yellow onion(s), 2 Tbsp mild curry powder
- Add the cream and the stock (fond du check or cube)1 portion chicken "fond du chef", 4-5 dl cream
Finish the curry chicken
- Add the chicken to the onions and cream and heat up properly. The cream should thicken as the chicken releases some starch in the sauce.
- Add the last Tbsp of curry powder2 Tbsp mild curry powder
- The rice from the rice cooker should be done. Serve as quickly as possible with the side of red peppers.
