Soft Chicken steaks in Sauce of curry with Pure
- 16 hours ago
- 3 min read
## Tender Chicken Steaks with Curry Sauce and Purée
Today, I prepared a comprehensive lunch featuring chicken steaks in curry sauce, accompanied by potato purée. The steaks are generous and tender, while the sauce is aromatic due to the various spices incorporated. This meal is perfectly suited for three people. If you need to serve more, simply adjust the quantities for four people; 900 grams to 1 kilogram of chicken breast will suffice. For convenience, request 5 mm thick chicken steaks from the butcher and purchase two packs. The preparation is straightforward and relatively quick. You can pair this dish with your favorite salads. I am confident you will savor every bite of this meal. Let's prepare it together by following the recipe.
Ingredients: simple, total time: 50 min., 3 serving
For Chicken Steaks:
600 g chicken breast/ steaks cut into 5 mm thick
3 Tbsp Olive oil EVO
4+1. 5 Tbsp flour/ or as needed
pinch of salt
black pepper to taste
about 2 tsp red ground paprika
1 tsp curry
1-2 medium cloves of garlic/ minced - optional
300 ml vegetable broth + 200 ml water — divided
1 tsp dry parsley/ finely chopped
1/2 tsp thyme
For Mashed potatoes:
5 medium potatoes/ peeled, diced and boiled
25 g butter
1/2 tsp salt/ or to taste
120 ml warm milk
Preparation:
For Mashed Potatoes:
Peel all the potatoes and wash them, cut them into small pieces.
Put them again in order to release the starch.
Put them in a pot, add a teaspoon of salt and pour enough water to cover all the potatoes.
Cook for 25–30 minutes on a low to moderate fire.
During this time, heat the milk in a kettle, we need it warm, not very hot.
When the potatoes have softened, strain them and add them to the same pan, mash salt and butter with a fork, then add milk and mix well with a mixer for about 5–7 minutes.
Cover the finished purée and put it aside.
Chicken steaks:
Wash the chicken breasts and pat dry with a kitchen towel.
Clean the cartilage and bones, cut the steaks to a thickness of 5 mm.
Season with pepper, pinch of salt and red ground pepper to taste on both sides.
Pound lightly with a meat mallet over the plastic wrap.
After that, roll them well on both sides in flour. Set aside.
Heat the oil on low, moderate heat, as soon as it is hot, add several pieces of steak and fry each side about 4–5 minutes, until they are well browned.
Remove them from the pan and place them on plates.
In the same pan, add a little more oil and chopped garlic
As soon as it starts to smell, add a 1/2 broth, scrape the bottom of the pan with a wooden spoon, return all the steaks, pour the rest of the broth, 100 ml water and curry.
Mix the rest of the flour (I had 1 and a half spoons left) with 100 ml water without lumps: add to the other ingredients as well as the herbs parsley and thyme. Mix everything well, cover, and cook on low heat for about 15–20 minutes with occasional stirring, so that your steaks don't stick!
As soon as the sauce thickens, turn off the heat.
Serve warm with the purée and sauce over the steak.
Buon appetito!
NOTE:
Be careful not to oversalt the steaks, because the broth is already salty.
You may or may not add garlic to the sauce, it all depends on the taste.
Instead of thyme, you can add some oregano.
The rest of the food can be dried covered in the refrigerator for up to 3 days.
Do you want to try something a little different?
#soft #chicken #steaks #curry #saice #puree #food #maindish #lunch #sidedish #food #meal #simple #recipe #fragrant #tasty #food #easycooking #holidayrecipies
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
