Chicken Stew with Beetroot Curry
6 servings
25 minutes
Chicken stew with beet curry is an unusual blend of European traditions and Eastern spices. Curry powder adds a warm spiciness that harmonizes with the natural sweetness of beets. Mushrooms and shallots deepen the flavor, while cream provides a delicate velvetiness. This dish is a true gastronomic journey that reveals a wealth of flavor nuances. It can be served with plain rice for spice balance or with crispy frisée salad for freshness. Such stew is perfect for cozy evenings when you want to warm up with the aromas of distant lands. It may be inspired by the mixing of cultures where traditional European cooking techniques meet Asian spices, creating an amazing harmony of flavors.
1
Cut the chicken fillet into pieces about one and a half to two centimeters. In a deep skillet, heat butter and olive oil, mix in curry powder, and fry the chicken until golden brown. Add finely chopped shallots and mushrooms, and sauté them with the chicken for two to three minutes, stirring constantly.
- Chicken breast fillet: 1 kg
- Butter: 50 g
- Vegetable oil: 50 ml
- Red curry powder: 1 tablespoon
- Shallot: 4 heads
- Button mushrooms: 200 g
2
Cut the beet into small cubes and add to the chicken and onion. Stew everything together, stirring constantly, for five to seven minutes. Then add finely chopped garlic, cherry tomatoes, a pinch of ground cumin, and stew, stirring, for another five minutes.
- Beetroot: 500 g
- Garlic: 6 cloves
- Cherry tomatoes: 200 g
- Ground cumin: pinch
3
Add chicken broth, stir, reduce heat to low, and simmer for another five minutes, then mix with cream, season with salt, taste, and simmer for another two to three minutes. Garnish with chopped parsley, remove from heat, and serve with plain rice or frisée salad.
- Chicken broth: 300 ml
- Heavy cream 35% fat: 100 ml
- Salt: to taste
- Parsley: 20 g
- Frisee: 1 piece