Pierś z Kurczaka w Sosie Curry

Name: Pierś z Kurczaka w Sosie Curry
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Cuisine: Polish
Ingredients: 600 g Chicken breast, cut into thick strips; 1 Onion, diced; 200 g Sour cream; 2 tsp Curry powder; 300 ml Chicken stock; 40 g Butter; 2 tbsp Wheat flour; 1 tsp Salt; ½ tsp Black pepper, ground

Pierś z Kurczaka w Sosie Curry · ready in 39 min · 4 servings · 392 kcal per serving · easy · 9 ingredients

A cozy 1980s Polish home adaptation of curry, made creamy with tangy śmietana instead of coconut milk and finished as a simple skillet supper.

Prep: 10 min
Cook: 29 min
Total: 39 min
Serves: 4
kcal: 392
Difficulty: easy

Polish Main dishes High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken breast, cut into thick strips
1Onion, diced
200 gSour cream
2 tspCurry powder
300 mlChicken stock
40 gButter
2 tbspWheat flour
1 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, large skillet, cutting board, chef knife, tongs, bowl, whisk, measuring spoons, kitchen thermometer, paper towel, wooden spoon, measuring cup

Instructions

Mise En Place
Gather and measure all ingredients; set out a large skillet, cutting board, chef knife, tongs, bowl, whisk, measuring spoons, and thermometer. · 5 min
What to look for: Ingredients measured and tools within reach.
Cut Chicken
Cut the chicken breasts into thick strips, pat them dry, and season evenly with salt and black pepper before the pan is heated. · 5 min
What to look for: Chicken strips are even, dry on the surface, and lightly speckled with seasoning.
Brown Chicken
Melt the butter in a large skillet over medium heat, then brown the chicken strips for 3 minutes per side without crowding the pan. · 8 min
When it is done: Chicken is only browned outside; final doneness is checked after simmering.
Soften Onion
Remove the browned chicken to a bowl, add the diced onion to the same buttery pan, and cook until softened and lightly golden. · 4 min
What to look for: Onion turns translucent with pale golden edges.
Toast Curry Roux
Sprinkle curry powder and wheat flour over the onion, then stir constantly for 1 minute to coat the onion and remove raw flour taste. · 1 min
What to look for: Onion is evenly yellow and the flour looks absorbed, not dusty.
Simmer Sauce
Pour in the chicken stock gradually while whisking, scraping the browned bits from the pan, and bring the sauce to a gentle simmer. · 4 min
What to look for: Sauce is smooth, yellow, and bubbling gently around the edges.
Finish Chicken
Return the chicken and juices to the pan, lower the heat, stir in sour cream, and simmer gently for 10 minutes until thickened. · 10 min
When it is done: Chicken strips register 74°C / 165°F in the thickest piece and the sauce coats a spoon.
Serve Hot
Serve the chicken hot, spooning the tangy curry sauce over each portion so every strip is well coated and glossy. · 2 min
What to look for: Each portion has tender chicken strips covered with creamy yellow curry sauce.

Nutrition (per serving)

kcal	392
Protein	37 g
Carbohydrates	10 g
of which sugars	3 g
Fat	23 g
of which saturated	11 g
Fibre	2 g
Sodium	3914 mg

Nutri-ScoreD

Allergens

Contains: milk, gluten

Ingredient substitutions

Chicken stock

Water: Use water only if stock is unavailable; the sauce will taste lighter.

Butter

Sunflower oil: Use only enough oil to coat the pan and brown the chicken.