Tender chicken in a creamy curry sauce
4 servings
30 minutes
Tender chicken in creamy curry sauce is a cozy dish of Indian cuisine that combines the softness of the creamy sauce with the aromatic spice of curry. Indian cooking is renowned for its masterful balance of spices, and this recipe is a great example. The chicken fillet, fried to a golden crust, absorbs the creamy texture of milk and flour, creating a rich, silky sauce. The light sweetness of onion adds depth to the flavor while curry reveals warm, exotic notes. The dish pairs perfectly with rice or flatbreads, turning an ordinary dinner into a gastronomic journey through India. Its tender consistency and rich aroma make it an excellent choice for both everyday meals and entertaining guests.
1
Roast the flour in a dry pan over low heat for 2-3 minutes without changing color, stirring.
- Wheat flour: 1 tablespoon
2
Cut the chicken fillet into 1.5–2 cm cubes, season with salt and pepper, and fry in vegetable oil on both sides until golden brown.
- Chicken breast fillet: 500 g
3
While the fillet is frying, separately sauté the finely chopped onion in vegetable oil over low heat until golden.
- Onion: 1 piece
4
Mix roasted flour in the milk to avoid lumps.
- Wheat flour: 1 tablespoon
- Milk: 1 glass
5
Add onion, curry powder, and milk with flour to the fried chicken fillet. Mix well.
- Chicken breast fillet: 500 g
- Onion: 1 piece
- Curry powder: 2 teaspoons
- Milk: 1 glass
- Wheat flour: 1 tablespoon
6
Cook everything on low heat for 2-3 minutes, stirring until the sauce thickens.
