Half a tea glass (about 50 ml / 3 tbsp + 1 tsp) vegetable oil
1 red bell pepper
2 long green peppers (sivri biber)
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon flour
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) cold milk
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
1 dessert spoon (about 2 tsp) curry
1 teaspoon black pepper
Half a dessert spoon (about 1 tsp) salt
How to Make Curry Sauce Chicken
Rinse the 2 chicken breasts, dice them into cubes, and cook in a pot until the juices are absorbed. Add half a tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil, 1 red bell pepper cut into julienne strips, and 2 long green peppers diced into cubes, then sauté everything together.
In a separate pot, sauté 1 tablespoon of butter, 1 tablespoon of vegetable oil, and 1 tablespoon of flour. Sauté until the raw flour smell cooks off, then remove from heat. Pour 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of cold milk over the flour, whisking quickly with a whisk as you pour to prevent lumps from forming. Add 1 water glass (about 200 ml) of water and continue stirring. Add 1 dessert spoon (about 2 tsp) of curry, 1 teaspoon of black pepper, and half a dessert spoon (about 1 tsp) of salt, and stir to combine. Return the curry sauce to the heat and cook, stirring constantly, until it reaches a pudding-like consistency.
Once the sauce is ready, pour it over the chicken and cook together until the chicken is heated through, then serve.
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