Chicken breast with langostines in a curry sauce

would like to contribute to this community a Gastronomic Experiences By Chef Gustavo Pasquini 

Main Ingredients

6 langoustines (scampi)

2 boneless chicken breasts

1 egg white

50 ml cream

A handful of spinach leaves, blanched

15 g curry

A pinch of salt and pepper


Aluminium foil
Curry sauce

6 langoustine (scampi) shells

1 onion, chopped

1/2 celery stalk

1 Golden Delicious apple

2 tomatoes, peeled and chopped

2 garlic cloves

Coconut milk

1 tsp Curry powder

Cook chicken for – 10 minutes (5 minutes on each side) at 180 degrees.


1 – Cut the raw chicken wings from the breast and remove all of the skin. Remove the chicken breast from the bone. The breast will be thick so lay the breast on the cutting board.

Take a cutting knife to butterfly cut the breast .i.e. cut the width of the breast until the knife reaches the centre without cutting the piece completely in half. The final piece can be opened to resemble a flat butterfly shape.

2 – Remove the chicken meat from the chicken wings. Blend the chicken meat with the egg white and cream in a blender. Sieve the liquid into a bowl and add ice to keep it cool.

3 – Blanche the spinach leaves in boiling water and dry them with kitchen paper.

Clean out the langostine insides completely. Insert the spinach leaves inside the langostines.

4 – Open the chicken breast and insert the stuffed langoustines with spinach inside the breast. Cover the chicken breast with the langoustines in plastic cling film.

5 – Melt the fat on the pan, cut all the langostine shells in half and add them to the fat to fry on the pan. Add the chicken bone and fry everything together.

Remove all the shells and the bone and put them into a bowl to rest. Cut the onion, garlic and celery into slices and then add them to the bowl with the shells. After 2 minutes add all the shells and bone from the bowl into the pan and add the chicken stock, scratch the bottom of the pan very well and leave the food to boil for 40 minutes.

Remove all the liquid from the pan into the sieve. Keep all the liquid and throw out the shells. Add coconut milk and curry powder and stir until it reduces into a sauce texture.

6 – Remove the cling film plastic from the chicken and add salt and pepper. Then fry the chicken very well on the pan.

7 – Put the chicken into the oven at 180 degrees for 5 minutes and then turn it over and leave it for 5 minutes more.  When the chicken is cooked, cut it into slices and add the sauce to enjoy.

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