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Chicken and vegetable stir-fry with curry

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Ingredients for 4 servings:

  • 400 g chicken breast
  • 3 carrots
  • 100 g sugar snap peas
  • 100 g peas
  • 1 onion(s)
  • 1 cup of cream (200 g)
  • e.g. curry powder
  • n. B. Salt
  • n. B. Pfeffer
  • 250 ml chicken broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chicken breast, pat dry, and cut into bite-sized pieces. Peel and chop the carrots, chop the snow peas, and peel and dice the onion. Brown the chicken breast in 2 tablespoons of oil in a pan, season with salt and pepper. Remove from the pan. Fry the onions and carrots in the remaining oil, add the snow peas, and sauté. Deglaze with chicken stock and cream and bring to a boil. After simmering for 5 minutes, add the frozen peas and cook until the vegetables are tender. Season with curry powder, salt, and pepper, add the chicken cubes, and heat through. Serve with rice or baguette.

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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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