Chicken Rillettes with Curry
Tender chicken rillettes with coconut cream, avocado, and curry provide complete protein and are smooth, rich, and easy to serve. A 24-hour chill deepens the flavor.
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Inventory: Blender
1 kg 818 gram
Servings: 4 (1 serving ≈ 161 gram)
Digestion time: 3 hour
Cut the cooked chicken (400 g) into small pieces.
Transfer the chicken to a blender or food processor. Add the coconut cream (160 g) and avocado (75 g), then blend until smooth.
Add the curry powder (5 g) and table salt (3 g), pulse briefly once more, and taste.
Transfer the rillettes to a covered container and refrigerate for at least 24 hours; the flavor becomes deeper after refrigeration.
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