John Myers
Ingredients for 3 servings:
- 400 g chicken breast fillet(s)
- 1 can tomatoes, chopped, approx. 400 g
- 100 ml whipped cream
- 3 tbsp paprika powder, hot
- 1 tsp vegetable broth
- 3 tbsp parsley, shredded or frozen
- 2 tbsp oregano
- e.g. Tabasco
- 3 tbsp olive oil
- 2 tbsp pepper
- 1 tsp chili powder
- 2 tbsp Thai curry powder
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes
Low-carb
Wash the chicken breast fillet, dry it, and cut it into small pieces. Then, place these pieces in a container with oil, pepper, chili powder, and Thai curry powder, mix, and let it sit in the refrigerator for half an hour. Then, fry the meat for about 5-7 minutes, depending on the desired consistency. Now add the chopped tomatoes and simmer for 3-4 minutes, then add the cream. Finally, add a generous amount of oregano and parsley, along with a little vegetable stock, and season with Tabasco and pepper for the desired spiciness. NOTE: The spice amounts I’ve specified result in a very intense flavor! The spiciness and heat provided by the marinated meat might be enough for some. I eat this dish on its own, but rice might be a good addition.
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