Curry Pilaf with Chicken in Tomato-Cream Sauce

Ingredients

• 4 servings Curry pilaf -
• 1/2 can Canned tomatoes
• 1 thigh Chicken thigh meat
• 2 clove Garlic
• 1 Salt and pepper
• 1 tbsp White wine
• 1 Soup stock cube
• 2 tbsp Cake flour
• 200 ml mixed with the cake flour Milk (or fresh cream)
• 1 Coarsely ground black pepper
• 1 tbsp Olive oil
• 10 grams Butter

Instructions

1. Make the curry pilaf - see.
2. Slice the garlic and cut the chicken into bite sizes.
3. Put the cake flour in a measuring cup with a little milk.
4. Mix well until there are no lumps.
5. Add more milk up to the 200 ml mark.
6. 2 tablespoons of cake flour will make the sauce thick and creamy.
7. If you prefer the sauce thinner, 1 tablespoon would be fine.
8. Heat olive oil and butter with the garlic in a pan.
9. When the garlic is fragrant, add chicken and stir fry.
10. Season with salt and pepper.
11. Stir fry the chicken until it's browned.
12. Add coarsely ground black pepper also.
13. If it looks like the garlic is getting burned, take it out.
14. When the chicken is properly browned, add white wine, canned tomatoes and soup cube.
15. Add the milk-flour mixture from Step 2 and stir to prevent it from burning.
16. When the sauce is bubbling and thickened, turn the heat down to low and simmer for another 1-2 minutes.
17. The chicken in tomato-cream sauce is done.
18. Put the curry pilaf on a plate, and spoon the chicken with tomato-cream sauce over to finish.
19. Served on one plate like this for an elegant finish.
20. The combination of tomato-cream sauce and curry pilaf is so good!