Chicken breast fillets with fried carrots

Ingredients for 3 servings:

• 400 g chicken inner fillet(s)
• 400 g carrot(s)
• 1 m.-sized onion(s)
• 1 tbsp, heaped paprika paste, mild
• 1 tsp, heaped curry paste, red
• 2 tbsp soy sauce, dark, naturally brewed
• 200 ml vegetable stock
• some clarified butter
• 4 tbsp, heaped yogurt, 0.1% fat
• 2 tbsp, heaped paprika paste, mild
• 3 tbsp soy sauce, dark, naturally brewed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

The inner fillets are marinated in a yogurt marinade.

Whisk together the ingredients for the marinade. Wash the inner fillets, pat dry with kitchen paper, and toss in the marinade. Marinate for about 3 hours. Peel the carrots and cut into equal-sized diamonds. Peel the onion and slice into thin rings. Rinse the inner fillets and pat dry with kitchen paper. Fry in clarified butter until golden brown and almost cooked, then cover and set aside for a short while. Fry the chopped carrots in the frying fat. After about 5 minutes, add the onion rings, paprika paste, and curry paste and sweat. When the carrots and onions are lightly browned, deglaze with the vegetable stock and soy sauce and add the meat back in. Cover and simmer gently for another 15-20 minutes; the carrots should still be slightly firm to the bite.