Chicken bowls in curry with creme fin

Name: Chicken bowls in curry with creme fin
Yield: 4
Ingredients: Rice, bulgur or pasta; 1 tbsp Becel liquid; 1 tsp Good white wine vinegar or cider vinegar; 1 tbsp Good curry; 1 tbsp Wheat flour; 1 tbsp Curry; 1 Grated onion; 1 tsp Sugar; 1 Cube knorr chicken broth (1/2 to the forcemeat and 1/2 to the cooking water); 1.5 dl Cream fine for cooking 7% or 15%; 2 Eggs; 3 dl Boil water/broth; 450 g Minced chicken meat

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Chicken bowls in curry with creme fin

		Rice, bulgur or pasta
1	tbsp	Becel liquid
1	tsp	Good white wine vinegar or cider vinegar
1	tbsp	Good curry
1	tbsp	Wheat flour
1	tbsp	Curry
1		Grated onion
1	tsp	Sugar
1		Cube knorr chicken broth (1/2 to the forcemeat and 1/2 to the cooking water)
1.5	dl	Cream fine for cooking 7% or 15%
2		Eggs
3	dl	Boil water/broth
450	g	Minced chicken meat

Instructions for Chicken bowls in curry with creme fin

To prepare the Chicken bowls in curry with creme fin recipe, please follow these instructions:

Stir chopped chicken with onion, egg flour, curry and a 1/2 crunched diced chicken broth.

Form small buns with a small spoon and add them to abundant boiling water added broth. Let them simmer about 15 min. By low heat.

Shake curry into liquid margarine and add sugar, vinegar and flour.
Whip 3 dl of boiling water in the flour mixture and simmer 5 min. Add Cremefine and let the sauce boil. Bring the balls and keep them warm.

Server with rice, bulgur or pasta.

Chicken bowls in curry with creme fin

Ingredients for Chicken bowls in curry with creme fin

Instructions for Chicken bowls in curry with creme fin

Recipe categories