Swedish Classic: Yellow Chicken Curry.

Yes so let's see how to do a Swedish classic dish that is called "Chicken in yellow curry". This is not classic like dated-200-years-old, but more like a modern classic. I would guess it came to life here in Sweden in the 60´s or 70´s.The main spice is yellow curry-powder also called madras curry.
Of course there is an easy way to do things, but as always I can't help evolving the recipe a bit.

To start with I had boiled a whole chicken the day before. Simply in water with a carrot, an onion, a leafe of bay, some thyme and white pepper. It had rested in its own broth over night in the fridge.

So i chopped some yellow onion, red pepper and cabbage.

 Fried of the onion in quite a lot of butter and some olive oil until softened.

Then added the cabbage and fried a bit more before adding the curry powder, some sambal oelek and tomato purée.

I gave the spices some life before adding a tablespoon or two of flour. The flour was mixed in good so there would be no lumps.

Then I added the broth that the chicken had produced. Magic to cook a chicken and get a "rest product" like chicken broth :) I can't say how much broth I took, but use less to begin with and add more if needed. The other way around is not that easy. Cook for 5-10 minutes to get rid of the powder taste of the flour.

I didn't have any cream to finish of the dish, so I used some coconut cream instead. As good as cream, although cream is the swedish way.

Then I added the chicken. Rinsed into small pieces without the skin. To balance the flavours I had some plum sauce and some japanese soy (sweetness and salt).

 Voíla! Some nice rice and pickled cucumber to go with.

You could also use pieces of chicken like the filet if you wanted but this is by far the best way.