This is an inspiration from my book “Savoring Portugal” from William-Sonoma. The recipe in the book is cooked with shrimps. I started cooking this recipe ten years ago, my husband loves it. Now that both of my kids are old enough to eat a little hot, this is the dish I cook when we want to eat something spicy and hot, it is still mild, but you can never add enough curry, right?
And I always thought that curry dishes was from India only…and I also thought, curry was a spice on its own…discovering is fun!
Shredded chicken from chicken breast
½ cup chicken soup (cooked with some drumstick and chicken breast, leek, carrot, celery and little ginger, salt)
1 small white onion
1 piece ginger, chopped
1 TBSP butter
1 tsp curry and ½ lemon juice=dissolve
¼ cup cream or more
1. in butter cook onion, garlic and pepper
2. add chicken and ginger
3. add curry mixed in lemon
4. add soup
5. add cream, salt and pepper.
|Step 4 and 5|
Preparation and cooking time: 15 minutes (if you have shredded chicken and the soup already)
The best way to serve is on Basmati rice.
Enjoy this with your friends and family.