Emincé of chicken with curry sauce

In French: Emincé au curry

This recipe belongs to my Mum. Thank you Mum!

It’s an easy recipe for a simple meal in family or with friends. I never get tired of that dish. My family neither.

Cider and apple bring a slightly sweet touch which is perfect with the curry.

It’s an ideal recipe for novices in the kitchen.

Serves 4

Preparation time: 20 minutes

Cooking time: 20 minutes

- 800g chicken fillet sliced thinly

- 1 tbsp of butter or oil

- 1 tsp strong curry (madras) and 1 tsp sweet (or your favourite curries mixture)

- 1 apple (not too big – as big as the onion)

- 1 big onion

- 1 big tbsp flour

- 1 stock cube (poultry)

- 2 dl cider

- 3 dl cream

- salt and pepper

1) Brown the chicken on a high heat in the fat. Sprinkle with flour and mix well. Reserve in a container.

2) Peel the apples, cut into quarters, remove the center and chop finely. Peel the onion and chop too. In the same pan, heat up a little oil or butter, add the onion and apple and brown a few minutes.

3) Add curries, a little pepper and mix well. Add cider and stock cube, reduce heat to medium heat and cook about ten minutes. Add the chicken.

4) Put the cream and let cook a few minutes yet.

5) Adjust seasoning (salt - pepper - curry). Serve with rice and a green salad!