• 500 GRAM CHICKEN FILLET
• 1 RED SWEET PEPPER
• 1 GREEN SWEET PEPPER
• 1 CUP CREAM
• 1 TBSP PAPRIKA POWDER
• 50 GRAM BUTTER

• 1 WHOLE CHICKEN
• 50 GRAM RAISINS
• 1 GINGER ROOT
• 1/2 CUP WHITE WINE
• 1 ONION
• 1 CLOVE GARLIC
• 75 GRAM FLOUR
• 75 GRAM BUTTER
• 1 TBSP CURRY POWDER
• 1/4 CUP CREAM

Cut the sweet peppers. Fry the chicken fillet in 30 gram butter on a low fire for half an hour. Simultaneously, fry the sweet peppers in the rest of the butter for 20 minutes. Add the paprika powder and the cream to the sweet peppers. Cut the chicken fillet in thin slices and poor the paprika sauce on top. 

Cook the chicken 1 hour in soft boiling water with some salt. Cut the meat in pieces. Keep the stock. Put the raisins in the white wine and bring to the boil. Take off the fire and let the raisins soak 2 hours. Chop the onion and garlic, grate the ginger. Melt the butter in a pan and put the flour in, stir well and cook for 5 minutes on a soft fire. Put in about 2 dl of the chicken stock, heat until you have a nice thick sauce. Fry the onion and the garlic. Mix the sauce, chicken, raisins, ginger, onions, curry and cream and heat the mixture thoroughly. 

Serving suggestions:
Serve with bacon potatoes and tomato salad.  

Serving suggestions:
Serve with white rice and broccoli.

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