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Creamy curry chicken Indian style

updated

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Ingredients for 2 servings:

  • 200 g peas, frozen
  • 2 red bell peppers
  • 3 tbsp sour cream
  • 2 tbsp curry powder, more to taste
  • 1 tsp cayenne pepper, more if desired
  • 400 g chicken breast fillet(s)
  • ½ liter meat broth
  • 1 clove(s) garlic
  • 2 tbsp sauce thickener, light
  • 1 tsp oil (peanut)
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fast, tasty and low in calories

Cut the meat and bell peppers into strips. Crush the garlic in a little salt. Sauté the meat and garlic in a pan or wok until the meat has a slight brown color. Now add the bell peppers and peas and cook for another 5 minutes. Add the meat broth and sour cream and mix well, then simmer for 2 minutes. Season with salt and cayenne pepper. If necessary, continue cooking until the vegetables are crisp and al dente. Thicken with a sauce thickener. This goes very well with rice.

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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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