John Myers
Contents
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Ingredients
- 400 g Fresh chicken breast fillet
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 600 g Pumpkin (Hokkaido)
- 300 g Carrots
- 100 g Leek
- 1 Onion approx. 100 g
- 2 tbsp Sunflower oil
- 2 tbsp Mild curry powder
- 600 ml Chicken broth (3 teaspoons instant)
- 100 ml Cooking cream
- 1 tbsp Tapioca starch
- 250 g Basmati rice
- 0,5 tsp Salt
- 4 Stalk Parsley
Instructions
- Wash the chicken breast fillet, pat dry with kitchen paper, cut into cubes (approx. 2 cm), fry vigorously in a wok (alternative pan!) With sunflower oil (2 tbsp) / stir-fry, with coarse sea salt from the mill (2 big pinches) and Season ten pepper from the mill (2 big pinches) and remove from the wok. Core, peel and cut the pumpkin into cubes (approx. 2 cm). Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 2 - 3 mm thick) with the knife. Clean and wash the leek and cut into rings. Peel onion and chop finely. Put sunflower oil (2 tbsp) in the wok and stir-fry the vegetables (pumpkin cubes, carrot blossoms, leek rings and onion cubes) for approx. 5 - 6 minutes. Sprinkle / season with mild curry powder (2 tbsp). Deglaze / pour on the chicken broth (600 ml) and add the cooking cream (100 ml). Let everything simmer / cook for about 20 minutes. After 10 minutes add the fried chicken breast fillet cubes and season with salt, pepper and curry powder if necessary. Cook rice (250 g) according to the swelling rice method (see my recipe:), tear through with a fork and allow to evaporate a little. Squeeze rice into a cup that has been rinsed out with cold water and turn it into the middle of each plate. Spread the chicken breast fillet and pumpkin curry around the rice, garnished with parsley, and serve.
