Chicken Curry Ragout
Chicken Curry Ragout
- Prep: 15 min
- Total: 35 min
NOTE: this Chicken Curry Ragout serves four persons. Double the quantity for more portions.
- 500 ml of water (you'll use 375 ml stock for the ragout)
- 1 chicken stock cube (use half if you eat less salt)
- 1 chicken breast
- 30 gr of butter
- 40 gr flour
- 1 small shallot (finely chopped)
- ¼ cup of leek (finely chopped)
- 1 tbsp olive oil
- 1 sprig of thyme (optional, leaves only)
- 1 tsp of curry powder (I used the brand Badia)
- ⅛ tsp turmeric powder (optional)
- 1 tsp garlic powder
- 4 store bought pastry cups
- salt & pepper to taste (or a bit of chili powder)
- parsley, thyme or any fresh herbs for garnish
- In a pot cook the chicken breast in the chicken stock (you can make this on your own, use a stock cube or use store bought chicken stock). This takes about 20 minutes on a medium heat. Remove the chicken breast and cut it into cubes or shred it with two forks into pieces. Don’t throw away the stock, you’ll be using this later!
- In a pan add the olive oil, chopped shallots, leek and thyme and cook for a few minutes. Then make the ragout by adding the butter and sauté for a bit before you add the flour. Cook the butter and flour for 2 minutes. After 2 minutes grab your stock and pour it slowly in the pan while whisking it. You’ll notice that the mixture will thicken but will become runny once you poured in all the stock.
- Season the mixture with the garlic, turmeric and curry powder. Then add the shredded chicken. Mix well and let the ragout thicken up. This will take about 7 minutes on a medium heat. Season with salt & pepper. If you like to add a bit of kick then add a dash of chili powder.
- Serve the Chicken Curry Ragout in pastry cups (you can buy these in the grocery stores) or make them yourself. Garnish with some parsley leaves or thyme.
- Use veggie stock and vegan chicken for a plant based version.
- Serve this Chicken Curry Ragout over pasta or rice for variation.
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