#106 Chicken Strips With Saffron And Curry Recipe by La stanza dei sapori
Cooking Instructions 5 minutes prep + 20 minutes cooking 1 Place the chicken strips on a cutting board and pat them dry with paper towels. 2 Put the rice flour in a plate and coat the chicken strips in it. 3 Heat the olive oil in a skillet. Shake off any excess flour from the chicken and add them to the skillet. Sauté for 5 minutes, making sure all sides are cooked, then add the white wine. 4 In a glass, mix 1 1/2 tablespoons (20 ml) of warm water with the saffron and curry powder. Add this spice mixture to the skillet. 5 In the same glass, mix another 1 1/2 tablespoons (20 ml) of water with the potato starch. When the liquid in the skillet has reduced by half, add the dissolved potato starch. 6 Let the sauce thicken for a couple of minutes. Add salt and pepper to taste, and serve hot with a fresh salad or roasted vegetables. 1 Place the chicken strips on a cutting board and pat them dry with paper towels. 1 Place the chicken strips on a cutting board and pat them dry with paper towels. 2 Put the rice flour in a plate and coat the chicken strips in it. 2 Put the rice flour in a plate and coat the chicken strips in it. 3 Heat the olive oil in a skillet. Shake off any excess flour from the chicken and add them to the skillet. Sauté for 5 minutes, making sure all sides are cooked, then add the white wine. 3 Heat the olive oil in a skillet. Shake off any excess flour from the chicken and add them to the skillet. Sauté for 5 minutes, making sure all sides are cooked, then add the white wine. 4 In a glass, mix 1 1/2 tablespoons (20 ml) of warm water with the saffron and curry powder. Add this spice mixture to the skillet. 4 In a glass, mix 1 1/2 tablespoons (20 ml) of warm water with the saffron and curry powder. Add this spice mixture to the skillet. 5 In the same glass, mix another 1 1/2 tablespoons (20 ml) of water with the potato starch. When the liquid in the skillet has reduced by half, add the dissolved potato starch. 5 In the same glass, mix another 1 1/2 tablespoons (20 ml) of water with the potato starch. When the liquid in the skillet has reduced by half, add the dissolved potato starch. 6 Let the sauce thicken for a couple of minutes. Add salt and pepper to taste, and serve hot with a fresh salad or roasted vegetables. 6 Let the sauce thicken for a couple of minutes. Add salt and pepper to taste, and serve hot with a fresh salad or roasted vegetables. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sautéed Broccolini California Farm 4 Minute Dinner Fluffy Cookies Sautéed Broccolini California Farm 4 Minute Dinner Fluffy Cookies Delicious healthy beetroot rolls Diet Biscuits 🫓 🫓 without oven. Pateela baking ❤️ Beetroot cutlet Kids friendly Hakka noodles Jain Schewan sauce Paneer chilli Sautéed Broccolini Beetroot Buttermilk With Tempering Japanese Kushiage (deep fried Japanese Leek skewers) Lentil fry with boiled egg Delicious healthy beetroot rolls Diet Biscuits 🫓 🫓 without oven. Pateela baking ❤️ Beetroot cutlet Kids friendly Hakka noodles Jain Schewan sauce Paneer chilli Sautéed Broccolini Beetroot Buttermilk With Tempering Japanese Kushiage (deep fried Japanese Leek skewers) Lentil fry with boiled egg