#Cooking - Oven chicken curry
This signature casserole gives you rich flavor with each layer. The curry sauce as the culinary cement of the dish makes every bite creamy and flavorful.
Chicken and vegetables
- 400 gram chicken breast
- 40 gram onion
- 2 clove garlic
- 2 bell pepper
- 1 broccoli
- 2 teaspoon paprika powder
- 1 tablespoon oil
- 500 gram potatoes
- 20 gram butter
- 40 ml milk
Curry béchamel sauce
- 30 gram butter
- 45 gram of flour
- 500 ml milk
- 2 teaspoon curry powder
- 3 teaspoon Naturoma
Preheat the oven to 200 degrees.
Finely chop the onion, pepper and garlic.
Heat the oil in a pan and add the onion, peppers and garlic.
When the onion and pepper are glazy, add the broccoli and chicken to the pan.
Add the paprika powder and fry until the chicken is cooked. Then set aside.
Peel the potatoes, cut them into cubes and boil them in water until tender.
Drain the potatoes and add the milk and butter.
Purée this with a mixer until you have a smooth puree. Set aside.
Melt the butter in a pan and stir in the flour using a whisk.
Keep stirring constantly until a thin layer of flour forms on the bottom of your pan.
Add the milk little by little and stir firmly with a whisk until you obtain a smooth sauce. It is important to stir constantly so that no lumps form in the sauce.
Add the curry powder and Naturoma to the sauce. Stir everything together, remove from the heat and set aside.
Grease an oven dish with butter.
First start with a layer of the mashed potatoes. Spread this out evenly using a spoon.
Then put the chicken vegetable filling over the mashed potatoes. Spread them out evenly using a spoon.
Then pour the curry béchamel sauce on top.
Finally, spread the mozzarella over the dish and place the dish in the oven for about 20min.
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Make vegetables even more delicious with the culinary sauce Naturoma. Delicious as a side dish.