Yellow chicken sauce

When you are very busy and you still should find time to make something to eat.

When it’s hard to figure, what to make for food just today.

When your budget is tight.

When you’re not in a mood to stand beside the stove, not even 30 minutes.

When you’re so hungry you can’t wait too long for food.

Then make this kind of chicken sauce – ready in the same time as the rice is cooked.

And if you want to make it even simpler, use only chicken, cream, curry, pepper, salt and paprika powder. Very good, anyway!

PORTINON: 2 servings
TIME TO MAKE: 15 minutes


  • 6-7 dl water
  • 2 dl rice (Basmati or Jasmine)
  • 1 meat bouillon cube (in water with Basmati, Jasmine needs only some salt)
  • 150 gr chicken strips
  • ½ red onion
  • 4 garlic cloves
  • turmeric (small piece chopped, if fresh – powder to your taste)
  • 2-3 dl cream
  • salt, black pepper, curry, paprika powder
  • fresh basil
  • fresh parsley
  • lemon juice


Heat up water to boil rice. Add bouillon if using Basmati, only salt if Jasmine. Add rice when the water is boiling and let boil until the rice is evenly cooked.

Put chicken slices, finely chopped onion and pressed garlic cloves in a frying pan and fry until chicken is evenly cooked. Add fresh turmeric, if you want to make the sauce really yellow.

Spice with salt, black, pepper, curry and paprika powder.

Add cream and let simmer a bit before you put in finley cut basil and parsley. Finally add some lemon juice and check the taste. Add spices if needed.

Tags: chicken curry yellow sauce sauces

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