Curry Chicken – Kanaviillokki

A classical school dish in the 70ties and 80ties which divided the students, for some it was their favourite food others hated it to the same level as Dill Beef. It was sometimes described as colourless and lumpy, but that might be because sauce was thickened often by hand and made in large batches and that easily results in lumps. While others stated clearly that this was their most loved dish. Most schools at that time had their own kitchen and the quality of the food depended strongly on the cook’s abilities. The dish is fast and tasty, if one does not tinker on the spices and the lemon.

If you want to start from scratch you take a whole chicken or chicken legs and cook them first in a broth (carrot, parsley, leek and celeries, white pepper, bay leave) for a long time, remember you have to sieve off the foam. The recipe here is the more modern version which uses filet and is a common recipe cooked at home, when time is short.

It is served classically with blackcurrants yam and boiled rice.

Ingredients:

500 g Chicken filet

1 Tbsp Butter

1 Onion

1 Large carrot

1 Chicken broth cube

2 tsp Curry powder

2 dl Water

2 dl Cream

White pepper

1 dl Water

2 Tbsp Flour

Juice of half a lemon

1 tsp Sugar

Fresh chopped parsley

Instructions:

Cut the chicken filet in thin stripes and fry in butter. Add the finely chopped onion and  finely cubed carrot and fry them for 10 minutes (the carrots pieces should no longer be hard). Add curry powder and chicken broth cube and the water. Check that the cube is really dissolved. Add cream and white pepper.

Mix the flour with the water and add slowly to the sauce, you don’t want it to be too thick or lumpy! Adjust the taste with lemon and sugar as you like it.

The sauce should have a rich yellow colour. Add on top some chopped parsley.