John Myers
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Chicken Fillet and Vegetable Shashlik with Sauce and Curry Basmati Rice
The perfect chicken fillet and vegetable shashlik with sauce and curry basmati rice recipe with a picture and simple step-by-step instructions.
Chicken fillet and vegetable shashlik with sauce:
- 400 g Chicken inner fillets
- 250 g Onions
- 250 g Brown mushrooms
- 1 Red bell pepper approx. 200 g
- 1 Yellow pepper approx. 200 g
- 8 Cup Shish kebab sticks
- 0,5 Sunflower oil
- 1 Sachets Currywurst Fix from Knorr
- 200 ml Water
- 1 tsp Mild curry powder
Curry Basmati rice: (For 2 people!)
- 100 g Basmati rice
- 1 tsp Mild curry powder
- 0,5 tsp Salt
To serve:
- 2 Orange slices for garnish
Chicken fillet and vegetable shashlik with sauce:
- Wash the chicken fillets, pat dry with kitchen paper and cut into bite-sized pieces. Peel the onions, halve and cut into wedges / assemble apart. Clean / brush mushrooms. Clean and wash the peppers and cut into bite-sized pieces. Thread all ingredients one after the other on the shashlik sticks. He-gives about 8 – 9 pieces! Heat oil (½ cup) in a pan and fry the shashliks in portions one after the other until golden brown and remove. Pour in water (200 ml), stir in Currywurst Fix powder and simmer for about 1 minute, stirring constantly.
Curry basmati rice:
- Stir basmati rice (100 g) into 250 ml salted water (½ teaspoon salt) and mild curry powder (1 teaspoon), bring to the boil and cook covered in the oven for about 20 minutes.
- Serve the chicken fillet and vegetable shashlik with sauce and curry basmati rice, garnished with an orange slice. Possibly sprinkle the shashliks with mild curry powder.
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