John Myers
Chicken Cuts with Curry Sauce and Broccoli
The perfect chicken cuts with curry sauce and broccoli recipe with a picture and simple step-by-step instructions.
- 4 Chicken breast fillets
- Salt and pepper
- Sweet paprika
- Curry
- Rapeseed oil
- 400 g Fresh broccoli
- 2 tbsp Butter
- 300 g Brown rice
- 1 cups Cream
- 1 tsp Honey
- Sea salt from the mill
- Sauce binder light
- Rinse the meat, pat dry, cut in half crosswise and season with salt, pepper, paprika and curry. Then fry on both sides in hot rapeseed oil.
- In the meantime, clean the broccoli and cook in salted water until al dente, then drain and add the butter. (If you like, you can briefly brown the butter with a few flaked almonds in a second pan and then spread this on the broccoli).
- Cook the brown rice according to the instructions on the package.
- Remove the well-cooked meat from the pan and keep it warm. Now deglaze the meat stock with cream, season and thicken. Serve the meat with rice, broccoli and curry sauce.
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