Main courses
Creamy Finnish chicken fricassee with cauliflower rice
This creamy Finnish chicken fricassee has its familiar curry flavour and is served with lightly steamed cauliflower rice in place of mashed potatoes.
50 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 500 g cooked skinless chicken breast
- 400 ml chicken stock
- 200 ml heavy cream
- 2 tbsp butter
- 2 tbsp wheat flour
- 1 tsp curry powder
- 1 tbsp lemon juice
- 600 g cauliflower
- salt and white pepper
Method
- Melt the butter in a saucepan and cook the flour in it for one minute, stirring. Gradually whisk in the warm stock.
- Stir in the cream and curry powder. Simmer over low heat for 8–10 minutes.
- Add the cooked chicken, cut into strips, and heat it through in the sauce. Season with lemon juice, salt and white pepper.
- Grate the cauliflower to resemble rice. Steam or pan-fry for 4–5 minutes until just tender.
- Serve the chicken fricassee over the cauliflower rice.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 9.25 g
- Total carbohydrates (incl. fibre and polyols)
- 12.57 g
- Protein
- 38.04 g
- Fat
- 34.37 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- cooked skinless chicken breast · Suitable nutrition data was unavailable for this ingredient or product.
- wheat flour · A suitable GI value was unavailable for this ingredient.
- curry powder · Suitable nutrition data was unavailable for this ingredient or product.
- cauliflower · Suitable nutrition data was unavailable for this ingredient or product.
- salt and white pepper · Suitable nutrition data was unavailable for this ingredient or product.
Notes
This recipe is not gluten-free because the sauce is thickened with wheat flour. You can substitute cornflour if it suits your diet.