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Ingredients
Chicken breast fillet sliced in curry cream:
- 500 g Frozen chicken breast fillet (1 pack)
- 250 g Fresh mushrooms
- 0,5 bunch Parsley
- 3 tbsp Oil
- 200 ml Chicken broth (1 teaspoon instant)
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 2 tsp Mild curry powder
- 6 tbsp Cooking cream
- 1 tbsp Corn starch
Celery puree:
- 1 Celery bulb 1 kg / cleaned 800 g
- 2 tsp Salt
- 1 Cooking cream 200 g
- 1 tbsp Lime juice / alternatively: lemon juice
- 0,5 tsp Sugar
- 1 tbsp Butter
- 1 tsp Salt
- 100 g Cooking cream
To serve:
- 4 Stalks of parsley
Instructions
Chicken breast fillet sliced in curry cream:
- Let the chicken breast fillets thaw a little, wash, pat dry with kitchen paper and cut into strips. Clean / brush and quarter the mushrooms. Pluck the parsley leaves from the stems. Heat the oil (2 tbsp) in the wok (alternative pan), fry the chicken breast fillet strips in portions and keep pushing them to the edge of the wok. Add oil (1 tbsp) and fry / stir-fry the mushroom quarters. Deglaze / pour in the chicken stock (200 ml) and season with salt (½ teaspoon), pepper (¼ teaspoon) and mild curry powder (2 teaspoons). Add the cooking cream (6 tbsp) and fold in the plucked parsley. Mix the cornstarch (1 tbsp) with a little cold water and add / stir into the wok. Heat briefly so that the liquid thickens a little.
Celery puree:
- Peel the celery, chop it roughly and cook it in salted water (2 teaspoons) for about 5 minutes. Drain through a kitchen sieve, return to the hot saucepan, pour in the cooking cream (200 g) and simmer for about 25 minutes. Add lime juice (1 tbsp), butter (1 tbsp), salt (1 teaspoon) and sugar (½ teaspoon) and carefully work through / pound with the potato masher (alternatively use the hand blender!). Finally, fold in 100 g of cooking cream with the whisk.
Serve:
- Serve chicken breast fillets in curry cream garnished with celery puree and parsley.
Nutrition
Serving: 100gCalories: 569kcalCarbohydrates: 4.8gProtein: 0.6gFat: 61.9g