Homemade chicken fricassee with curry

Chickens can be hard to come by. If you’re lucky, you’ll find chickens in the freezer. Frozen chicken is best thawed overnight in the refrigerator. Chickens can be replaced with a whole large chicken or chicken thighs and bone-in chicken breasts, and you can watch with chicken wings. Chicken gives a little less flavor than chickens, but it makes a good fricassee. You can also use this recipe for lamb. Then choose the bone-in lamb meat.

Calculate approx. 250 g of chicken/bone-in chicken per person.

This is what you need for 4-6 people:

  • 1 chicken (see tips for alternatives)
  • Water
  • 1 ½ teaspoons of salt
  • Whole pepper
  • 1 bay leaf
  • 3 carrots
  • 2 parsley roots or 2-3 slices of celery root, maybe 1 small cauliflower
  • 1 small leek or 3-4 onions
  • 10-12 sugar snap peas


  • About. 6 dl reserve
  • 2 tablespoons soft butter
  • 3 tablespoons of wheat flour
  • 1 dl cooking cream, possibly to make Gryr dairy-free
  • 1-2 teaspoons of curry
  • Salt pepper
  • Dill, chives and parsley

Here’s how you do it.

Frozen chicken is best thawed overnight in the refrigerator. Place the whole thawed chicken/chicken in a suitable saucepan. Cover with water and add salt and pepper. Bring to a boil and leave approx. 1 hour, time depends on size.

If you choose large chicken legs and possibly breasts, place them in a pot of boiling water. Boil again and peel well. Add salt, pepper and bay leaves and let the meat soak at 80 degrees for 45-50 minutes to an hour. If you use lamb, it will keep if they soak for 50 minutes.

Clean the vegetables and cut them into smaller pieces. Add the carrot, celeriac/parsley root and let them cook with the meat for the last 25 minutes. Cauliflower florets and leeks are added during the last 8-10 minutes. Sugar snap peas in the last 3-4 minutes.

The sauce is prepared in a separate pot. Bring the broth to a boil. Mix soft butter, curry and wheat flour together. Whisk this mixture into the boiling broth to a good consistency. Add the cooking cream, let it boil and let the sauce steep for 8-10 minutes. Season to taste with a little more curry, salt, pepper and herbs.

Pick up the chicken pieces, divide into slightly smaller pieces. When serving, pour the hot sauce over the meat and vegetables. Serve with boiled potatoes.

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