John Myers
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Ingredients
Chicken breast fillet curry:
- 250 g Chicken breast fillet frozen
- 2 tbsp Sunflower oil
- 1 Onion approx. 75 g
- 1 Clove of garlic
- 1 Apple approx. 100 g
- 1 Banana
- 1 cups Whipped cream 30% 200 g
- 0,5 Cup Plucked coriander and cut the stalks into fine rolls
- 2 tbsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 1 powerful splash Lemon juice
- 1 tbsp Sweet soy sauce
Carrot puree:
- 400 g Carrots TK (own production!)
- 1 Onion approx. 75 g
- 1 Clove of garlic
- 1 tsp Salt
- 1 tsp Turmeric
- 200 ml Apple juice
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Cooking cream
Serve:
- 2 Leaflets Coriander
- 2 ½ tomato
Instructions
Chicken breast fillet curry:
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Peel and dice the onion. Peel and finely dice the garlic clove. Peel the apple, remove the core and dice. Peel and dice the banana. Heat sunflower oil (1 tbsp) in a wok (alternatively a pan), fry the chicken breast fillet strips vigorously / stir-fry and remove again, add sunflower oil (1 tbsp) to the wok and fry / stir-fry the onion cubes with the garlic clove cubes and banana cubes. Deglaze / pour in the whipped cream (200 g) and fold in the coriander. Season with mild curry powder (2 tbsp), coarse sea salt from the mill (3 big pinches), lemon juice (1 strong splash and sweet soy sauce (1 tbsp). Let everything simmer / reduce for about 10 minutes. The fried chicken breast fillet strips Add / stir in and simmer / reduce everything again for about 10 minutes. The chicken breast fillet curry should have a thick consistency at the end.
Carrot puree:
- Boil the carrots with the onion cubes and garlic clove cubes in a small saucepan with apple juice (200 ml), salt (1 teaspoon), turmeric (1 teaspoon) for about 10 - 12 minutes, drain through a kitchen sieve, return to the hot pot, Purée thoroughly with a hand blender and season / refine with coarse sea salt from the mill (2 big pinches), butter (1 tbsp) and cooking cream (1 tbsp).
Serve:
- Chicken breast fillet curry with carrot puree and garnished with coriander leaves and half a tomato each, serve.
