- Chicken - 1 piece
- Beet - 500 Grams
- Champignons - 200 Grams
- Shallot - 4 pieces
- Garlic - 6 Teeth
- Tomatoes - 2 Pieces
- Cream fatty - 100 milliliters
- Curry red - 1 Art. a spoon
- Olive oil - 1/2 cup
Chicken carcass is divided into small portions. In the saucepan, we warm olive oil with curry. Literally 1-2 minutes. We cut tomatoes, beets and shallots in small cubes. In olive oil with curry fry the chicken pieces until a crust is formed - about 5-7 minutes on high heat. Then add to the chicken chopped mushrooms and onions. Fry for 3 minutes. Then add the beetroot in the stew, simmer for 7 minutes on medium heat. Next - add in the stew tomatoes and garlic. We extinguish 5 more minutes. Slow down the fire almost to a minimum, pour half a cup of boiled water, stew for a couple of minutes, then pour in the cream, add salt, stir and stew for 3-4 more minutes. Done! Serve immediately.
Servings: 5-6