Carrot and Kohlrabi Curry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 500 g carrot(s)
• 2 kohlrabi, approx. 200 g each
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp oil
• some salt and pepper, black, from the mill
• 1 tbsp butter
• 1 tbsp curry powder, maybe a little more
• 2 tbsp flour
• 750 ml milk
• 400 ml vegetable stock
• some sugar
• 200 g long grain rice
• 200 g peas, freshly split or frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with chicken strips and pea rice

Rinse the chicken breast fillets, pat dry, and cut into strips. Trim, peel, wash, and slice the carrots. Peel, wash, and cut the kohlrabi into bite-sized pieces. Peel the onion and garlic clove, and finely dice both. Heat the oil in a large saucepan and fry the chicken breast fillet strips for about 5 minutes, seasoning with salt and a few turns of freshly ground black pepper, then remove from the pan. Add the butter to the frying oil, melt, and sauté the onion and garlic cubes until translucent. Then, stir in the curry powder and flour for about 1 to 2 minutes. Then, add the milk and vegetable stock, stirring constantly, and bring to a boil, stirring continuously for about 2 minutes. Add the carrot slices and kohlrabi pieces, along with a little sugar, and simmer covered for about 10 minutes, stirring occasionally. About 3 minutes before the end of the cooking time, add the seared chicken breast fillet strips and season with a little salt and a few grinds of freshly ground black pepper, and a little curry powder if desired. Cook the rice in boiling, lightly salted water according to the package instructions. About 5 minutes before the end of the cooking time, add the peas and finish cooking. Serve the carrot and kohlrabi curry with the pea rice.