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Poulet au curry à la chinoise (sans lait de coco)
Un poulet sauté façon années 80 des restaurants chinois, parfumé au curcuma, curry en poudre et paprika, épaissi avec de la fécule de pomme de terre. Simple, rapide et réalisé avec des ingrédients disponibles en grande surface, servi avec du riz blanc.
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Cost Breakdown
Critical Success Points
- • Marinade du poulet (15 min) pour une viande tendre et savoureuse.
- • Préparer la sauce sans grumeaux en dissolvant la fécule au préalable.
- • Épaissir la sauce correctement : ne pas la laisser trop longtemps sinon elle deviendra trop ferme.
Safety Warnings
- • Faire attention à l'huile chaude pour éviter les éclaboussures.
- • Utiliser un couteau bien aiguisé pour éviter les glissements.
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