Chicken Stew with Beet Curry

Main Dishes | Turkmenistan cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken stew with beet curry

Ingredients

Chicken fillet - 0 lbs
Beetroot - 20 oz
Champignons - 5 oz
Shallot - 4 heads
Garlic - 6 cloves
Marinated cherries - 5 oz
Parsley - 0 oz
Chicken Broth - 10 fl oz
10% cream - 5 fl oz
Red Curry Powder - 1 tablespoon
Ground Cumin - a pinch
Romaine lettuce - 1 piece
Butter - 0 oz
Salt - to taste
Vegetable Oil - 0 fl oz

Step by Step guide

Step 1

Cut the chicken breast into pieces about one and a half to two centimeters in size. In a deep sauté pan, heat the butter and olive oil, then stir in the curry powder and sauté the chicken until golden brown. Add the finely chopped shallots and mushrooms, and sauté them together with the chicken for two to three minutes, stirring constantly.

Step 2

Dice the beetroot into small cubes and add it to the chicken and onion. Sauté everything together, stirring constantly, for five to seven minutes. Then add the finely chopped garlic, cherry tomatoes, a pinch of ground cumin, and continue to sauté, stirring, for another five minutes.

Step 3

Add the chicken broth, stir, reduce the heat to low, and simmer for another five minutes. Then, mix in the cream, season with salt, taste, and simmer for another two to three minutes. Finish with chopped parsley, remove from heat, and serve with plain rice or frisée salad.