1

2

3

 Chop onion finely.

Spice chicken filets with salt and pepper and fry them on both sides.

Remove filets and braise lightly onion.

4 

5

6

Stir in curry. . .

. . . and douse immediately with soup.

Put filets into the pot, bring to the boil and simmer until filets are tender - about 35 minutes.

7

8

Maybe thicken with roux.

Refine with cream

Side Dish: rice

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