John Myers
Curry Chicken Pan Homemade
The perfect curry chicken pan homemade recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 3 Carrots
- 1 Onion
- 3 Garlic cloves
- 0,5 pole Leek
- 3 tbsp Soy sauce light
- 3 tbsp Salt
- 3 tbsp Pepper
- 1 tsp Honey
- 150 g Yogurt
- 3 tsp Curry powder
- 0,5 tsp Sweet paprika powder
- 1 Knife point Pimento
- 0,5 tsp Turmeric
- 1 tbsp Peanut oil
- 200 ml Vegetable broth
- 2 tbsp Lemon juice
- Cut the chicken breast, carrots, leek and onion into cubes. Crush the garlic cloves. Then sear the meat and put it aside in a separate bowl and mix it with the soy sauce.
- Fry the vegetables for about 10 minutes, then add the meat and sauce and toss briefly. Now the whole thing is extinguished with the vegetable stock. Let this steep for another 5-7 minutes on medium heat.
- Remove the pan from the heat, mix in the lemon juice and honey, then season with the spices. Finally, carefully add the yoghurt, the curry must not boil anymore, otherwise the sauce will curdle.
- Tip 4: If you like carrots in large pieces in your curry, you should blanch the larger pieces before frying them.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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