Brewer’s Yeast Chicken with Curry Cashew Nut Crust and Vanilla Tomato

5 from 6 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 212 kcal


For the brewer's yeast chicken:

  • 5 Pc. Chicken breast fillets
  • 300 g Cashew nuts
  • 2 Pc. Chilli pepper
  • 5 tbsp Brewer's yeast flakes
  • 2 tsp Curry powder
  • 1 Pc. Egg yolk
  • Butter

For the porcini mushroom risotto:

  • 50 g Dried porcini mushrooms
  • 2 Pc. Onion
  • 4 tbsp Olive oil
  • 350 g Whole grain rice
  • 300 ml White wine dry
  • 50 g Butter
  • 100 g Parmesan
  • 2 l Poultry stock
  • Salt
  • Pepper

For the tomato salad with fresh basil:

  • Tomatoes
  • 1 Pc. Onion
  • 3 tbsp Olive oil
  • Paprika powder
  • 1 pot Basil
  • Salt
  • Pepper White

For the cashew pesto:

  • Basil
  • 60 g Cashew nuts
  • Parmesan
  • Olive oil
  • Salt

For the vanilla tomatoes:

  • Cocktail tomatoes
  • 50 g Sugar
  • 100 ml Water
  • 2 Pc. Star anise capsules
  • 1 Pc. Cinnamon stick
  • 1 Pc. Vanilla pod


Brewer's yeast chicken:

  • Salt the chicken and fry on both sides. Meanwhile, prepare the crust. Put cashew nuts, chilli peppers, brewer's yeast flakes, curry powder, egg yolks and butter in the blender and process into a coarse paste. Spread the paste on the meat and bake briefly in the oven.

Porcini mushroom risotto:

  • Soak the porcini mushrooms for the risotto. Cut the onions and sauté them in oil. Add the rice raw and sauté. Deglaze with white wine. Let simmer and add a little water again and again while stirring constantly. Add porcini mushrooms. Finally fold in the grated Parmesan and butter.

Cashew pesto:

  • Pluck the basil leaves. Mix all ingredients with the hand blender - done!

Vanilla tomatoes:

  • Put water and sugar on top. Scrape out the vanilla pods. Add the vanilla pulp with the pods, the star anise and the cinnamon stick to the sugar syrup. Pierce the cocktail tomatoes with a fork and leave to stand in the stock over low heat for about 15 minutes. Tip: Prepare the vanilla tomatoes the day before, then you can steep them in the spice stock overnight.

Tomato salad:

  • Cut tomatoes. Dice the onion and mix with olive oil. Season with salt, pepper and paprika. Add the tomatoes and mix. Pluck fresh basil over the salad.


Serving: 100gCalories: 212kcalCarbohydrates: 11.6gProtein: 7.1gFat: 14.7g
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Written by John Myers

Professional Chef with 25 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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