Make the curry pilaf - see Recipe ID: 2161782. Slice the garlic and cut the chicken into bite sizes.
Put the cake flour in a measuring cup with a little milk. Mix well until there are no lumps. Add more milk up to the 200 ml mark.
2 tablespoons of cake flour will make the sauce thick and creamy. If you prefer the sauce thinner, 1 tablespoon would be fine.
Heat olive oil and butter with the garlic in a pan. When the garlic is fragrant, add chicken and stir fry.
Season with salt and pepper. Stir fry the chicken until it's browned. Add coarsely ground black pepper also. If it looks like the garlic is getting burned, take it out.
When the chicken is properly browned, add white wine, canned tomatoes and soup cube. Add the milk-flour mixture from Step 2 and stir to prevent it from burning.
When the sauce is bubbling and thickened, turn the heat down to low and simmer for another 1-2 minutes. The chicken in tomato-cream sauce is done.
Put the curry pilaf on a plate, and spoon the chicken with tomato-cream sauce over to finish. Served on one plate like this for an elegant finish.
The combination of tomato-cream sauce and curry pilaf is so good!
Story Behind this Recipe
I wanted to make a fun meal that was very original and that people wouldn't get tired of. It had to be inexpensive and delicious, too. I don't know if a dish like this already exists, but I thought it sounded like a good combination and tried it out. Result: it was very tasty, so I turned it into a recipe.
I wasn't sure whether I should stir fry the flour with the chicken, but mixing it with milk worked fine. In Step 6, simmer the sauce for 1-2 minutes after it's bubbling. If you use cream instead of milk, the sauce will be quite rich. You could blend milk and cream, too.