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Curry vegetables with chicken fillet

updated

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Ingredients for 1 servings:

  • 150 g chicken fillet(s)
  • salt and pepper
  • curry powder
  • 200 g sweet potatoes
  • 1 stalk(s) leek (100 g)
  • 2 carrots
  • 75 ml vegetable broth, instant
  • 1 tbsp low-fat yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

light and delicious

Rinse the chicken fillet, pat dry, and season with salt and pepper. Fry in a non-stick pan with oil. Trim and peel the sweet potatoes, leeks, and carrots, and cut into small pieces. Push the chicken fillet to the side of the pan and fry the carrots for about 2 minutes, turning occasionally. Then add the leeks and sweet potatoes and fry everything for another 3 minutes. Remove the chicken fillet and keep warm. Season the vegetables with curry, salt, and pepper. Pour in the vegetable stock and simmer covered for about 10 minutes. Carve the fillet and serve with the vegetables. Serve with low-fat yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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