DEN BEDSTE KYLLING I KARRY – Du vil aldrig lave den anderledes igen! 🤯🔥

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess

Start by preparing the vegetables: chop carrots, leeks, and celery into rough pieces.

Cut the chicken breasts into bite-sized pieces, making sure to cut them evenly for cooking.

In a large pot, heat some extra virgin olive oil and add the chopped vegetables, sautéing for 3-4 minutes until they start to soften.

Add curry powder and a small amount of ground turmeric to the pot, stirring for a couple of minutes to activate the spices.

Pour in 500 ml of chicken stock (or water with a chicken bouillon cube) and 400 ml of cream.

Add 300 ml of unfiltered apple juice for sweetness and acidity.

Bring the mixture to a boil and then reduce to a simmer, cooking for about 30 minutes until the vegetables are fully tender.

Check the tenderness of the vegetables by taking some out and testing them; they should be completely cooked through.

Blend the contents of the pot until smooth and silky, ensuring to turn off the heat before blending.

Taste the sauce and adjust seasoning with a bit of soy sauce and salt as needed.

In a separate pan, heat more extra virgin olive oil and add the chicken pieces, cooking until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens