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Chicken curry with rösti and Italian vegetables

updated

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Ingredients for 2 servings:

  • 400 g chicken schnitzel
  • ½ pack of vegetables (stir-fried vegetables), approx. 225 g, frozen, Italian
  • ½ pack of Rösti wedges, approx. 150 g
  • 1 cup sour cream
  • 1 cup of yogurt
  • 250 ml beef broth
  • 1 onion(s)
  • 2 tbsp tomato paste
  • salt and pepper
  • curry powder
  • Caraway powder
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy and quick to prepare

Finely chop the onions and fry them with the sliced ​​meat. Add the sour cream, yogurt, and tomato paste. Dilute with 250 ml of beef broth. Season with salt, pepper, curry, caraway, and nutmeg. Bake the rösti in the oven according to the instructions and fry the stir-fried vegetables in a separate pan with a little oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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