- 3 Chicken Breasts
- 1 or 2 Garlic Cloves
- 3 onions
- 3 Tablespoons tomato puree
- 2 tablespoons of curry
- Milk cream
1 – Heat a little oil in a frying pan over medium heat. When hot, add the onion and minced garlic. We splash and let cook. Cook for 5 minutes.
2 – After the time, add tomato and curry. Stir and let cook for a couple more minutes.
3 – It is the turn to add the chicken breasts. We raised the heat a bit and added them cut into bite-sized pieces. Season with salt and pepper and seal briefly, while we mix them with the rest of the ingredients.
4 – When the breasts are sealed on the outside, add the cream and stir well. We will see that the cream is turning a very showy yellow-orange color. Let reduce for 5 more minutes, over low heat and ready to serve! You can sprinkle with a little chopped parsley, to give it color.