John Myers
Contents
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Ingredients
Chicken breast fillet:
- 250 g Chicken breast fillet frozen (½ pack)
- 2 tbsp Olive oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Mild curry powder
Curry tomato beans vegetables:
- 300 g Green beans
- 0,5 Onion approx. 50 g
- 1 Clove of garlic
- 150 g Mini Roman vine tomatoes
- 1 tbsp Olive oil
- 1 tbsp Mild curry powder
- 1 tsp Flour
- 200 ml Vegetable broth (1 teaspoon instant)
- 100 ml Cooking cream
- 1 big pinch of salt
Rosemary triplets:
- 300 g Potatoes / triplets
- 1 tsp Salt
- 1 Sprig of rosemary
Instructions
Chicken breast fillet:
- Divide the chicken breast fillets if necessary and fry them in a small pan with olive oil (2 tbsp) until golden-brown on both sides, season well on both sides with salt, pepper and mild curry powder and keep warm in the oven at 50 ° C. Cut into slices to serve.
Rosemary triplets:
- Wash the potatoes / triplets, cook in salted water (1 teaspoon) for about 20 minutes, drain, let cool down a little, peel off and fry / pan in the chicken breast fillet pan with chopped rosemary and keep warm in the oven at 50 ° C.
Curry tomato beans vegetables:
- Clean / remove the threads, wash and halve the beans. Peel and dice the onion. Peel and finely dice the garlic clove. Wash and quarter the tomatoes. Heat olive oil (1 tbsp) in a pan, fry the onion and garlic clove cubes in it / stir-fry, dust with mild curry powder (1 tbsp) and flour (1 teaspoon), add the prepared beans. Fry everything briefly and pour / deglaze with the vegetable stock (200 ml) and cooking cream (100 ml). Season with a big pinch of salt and simmer with the lid closed for about 12 minutes. Add the tomatoes and let everything simmer again with the lid closed for 10 minutes.
Serve:
- Serve chicken breast fillet with curry tomato beans and vegetables with roasted rosemary triplets.
Nutrition
Serving: 100gCalories: 202kcalCarbohydrates: 5.7gProtein: 2.1gFat: 19.2g
