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Curry chicken pan

updated

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Ingredients for 4 servings:

  • 3 chicken breasts
  • 1 pack of imperial vegetables, approx. 450 g each
  • 1 pack of cream cheese, natural, approx. 200 g each
  • 1 pack of herb cream cheese, approx. 200 g each
  • 150 ml broth
  • n. B. Salt
  • e.g. curry powder
  • n. B. Honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy and fast

Wash the chicken breasts and cut into bite-sized pieces. Brown the meat in a wok or nonstick pan. Deglaze the chicken pieces with the broth, add the frozen vegetables, and let it simmer gently. Then add the two packages of cream cheese and let it reduce slightly. Season the dish with salt, curry powder, and honey. Serve with rice or white bread.

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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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Curry chicken pan