Necessary ingredients: 800 g of white meat chicken, curry, gray spice, black pepper to taste, 300 g of marinated mushrooms, 50 g of butter, 50 g of flour, 700 ml of milk, 1 ground nutmeg, 2 tablespoons of grated Parmesan cheese, 1 tablespoon of mustard. Procedure: Wash the chicken under a stream of cold water, drain it, then cut it into small cubes.
Season with dry vegetable seasoning, black pepper powder and curry powder. Mix it well with a spoon or your hands to coat it on all sides. It is best if you have marinated the meat the night before, but it is also quite good if you season it before frying.
So, chop it finely and season it and fry it in slightly heated oil. Drain the marinated mushrooms from the marinade, rinse them with cold water and add them to the meat to fry together until they brown slightly. On the side, prepare the béchamel sauce:
Melt 50 g of butter in a saucepan over moderate heat, add the same amount of flour and fry it briefly, and after a few minutes, start adding the milk. Season to taste and cook the béchamel to the desired thickness. Add ground nutmeg.
Then add the béchamel to the fried meat with mushrooms, stir and add 2 tablespoons of grated parmesan cheese and 1 tablespoon of mustard. Taste and season if necessary. Cook the dish for another 10 minutes on a low heat, stirring constantly so that it does not burn and the ingredients absorb their flavors.
Season with dry vegetable seasoning, black pepper powder and curry powder. Mix it well with a spoon or your hands to coat it on all sides. It is best if you have marinated the meat the night before, but it is also quite good if you season it before frying.
So, chop it finely and season it and fry it in slightly heated oil. Drain the marinated mushrooms from the marinade, rinse them with cold water and add them to the meat to fry together until they brown slightly. On the side, prepare the béchamel sauce:
Melt 50 g of butter in a saucepan over moderate heat, add the same amount of flour and fry it briefly, and after a few minutes, start adding the milk. Season to taste and cook the béchamel to the desired thickness. Add ground nutmeg.
Then add the béchamel to the fried meat with mushrooms, stir and add 2 tablespoons of grated parmesan cheese and 1 tablespoon of mustard. Taste and season if necessary. Cook the dish for another 10 minutes on a low heat, stirring constantly so that it does not burn and the ingredients absorb their flavors.
