John Myers
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Chicken Breast Fillet Curry with Parsley Potatoes and Lamb’s Lettuce
The perfect chicken breast fillet curry with parsley potatoes and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
Chicken Breast Fillet Curry:
- 400 g Fresh chicken breast fillet
- 200 g Cream mushrooms (here: 10 pieces)
- 1 Red bell pepper approx. 200 g
- 1 Onion approx. 100 g
- 50 g Spring onions
- 6 Stalk Parsley
- 2 tbsp Sunflower oil
- 400 ml Lobster broth (2 teaspoons instant)
- 1 Small can of coconut milk 160 ml
- 1 tbsp Mild curry powder
- 1 tbsp Sweet soy sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Ground cinnamon
- 4 tbsp Tapioca starch
Parsley potatoes: (for 2 people!)
- 400 g Small, waxy potatoes (here: 10)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 2 tbsp Chopped / cut parsley
- 2 big pinches Coarse sea salt from the mill
Lamb’s lettuce:
- Lamb’S lettuce
- 1 Greek style yogurt 150g
- 1 tbsp Sugar
- 1 tbsp Light rice vinegar
- 1 tbsp Olive oil
- 2 big pinches Coarse sea salt from the mill
Chicken Breast Fillet Curry:
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Clean / brush and quarter the cream mushrooms. Clean and wash the peppers and cut into small diamonds. Peel the onion, quarter it, cut into wedges and assemble this apart. Clean, wash and cut the spring onions into rings. Wash parsley, shake dry and cut / chop. Heat sunflower oil (2 tbsp) in the wok, add the strips of chicken breast fillet and stir fry vigorously and slide to the edge of the wok. Now add the vegetables one after the other (onion wedges, Parikarauten, cream mushroom quarters and spring onion rings) and stir-fry with them. Deglaze / pour in the chicken broth (400 ml) and coconut milk (160 ml) and add mild curry powder (1 tbsp), sweet soy sauce (1 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 strong Pinches) and ground cinnamon (2 big pinches). Let everything simmer for about 10 minutes with the lid on. Fold in the parsley and thicken with tapioca starch (4 tbsp) dissolved in cold water.
Parsley potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain. Add butter (1 tbsp) and chopped parsley (2 tbsp) and roll the potatoes in them. Finally, season with coarse sea salt from the mill (2 big pinches).
Lamb’s lettuce:
- Clean and wash the lettuce and spin dry with the salt spinner. Mix yogurt (150 g), sugar (1 tbsp), light rice vinegar (1 tbsp), olive oil (1 tbsp) and coarse sea salt from the mill (2 big pinches) into a salad sauce. Drizzle the salad sauce over the salad before serving.
Serve:
- Serve the chicken breast fillet curry with parsley potatoes and lamb’s lettuce.
Tip:
- The rest of the chicken breast fillet curry is good for freezing in advance.
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