John Myers
Kana rinnafilee Kõrvitsa karri vokis riisiga
Ideaalne kana rinnafilee kõrvitsakarri wokis riisiga koos pildi ja lihtsate samm-sammult juhistega.
- 400 g Värske kana rinnafilee
- 2 spl päevalilleõli
- 2 suurt näputäis Jäme meresool veskist
- 2 suurt näputäis Värvilist pipart veskist
- 600 g kõrvitsat (Hokkaido)
- 300 g porgandit
- 100 g porrulauk
- 1 sibulat u. 100 g
- 2 spl päevalilleõli
- 2 spl mahedat karripulbrit
- 600 ml kanapuljongit (3 tl lahustuvat)
- 100 ml keedukreemi
- 1 spl tapiokitärklist
- 250 g basmati riisi
- 0,5 tl soola
- 4 vars petersell
- Wash the chicken breast fillet, pat dry with kitchen paper, cut into cubes (approx. 2 cm), fry vigorously in a wok (alternative pan!) With sunflower oil (2 tbsp) / stir-fry, with coarse sea salt from the mill (2 big pinches) and Season ten pepper from the mill (2 big pinches) and remove from the wok. Core, peel and cut the pumpkin into cubes (approx. 2 cm). Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Clean and wash the leek and cut into rings. Peel onion and chop finely. Put sunflower oil (2 tbsp) in the wok and stir-fry the vegetables (pumpkin cubes, carrot blossoms, leek rings and onion cubes) for approx. 5 – 6 minutes. Sprinkle / season with mild curry powder (2 tbsp). Deglaze / pour on the chicken broth (600 ml) and add the cooking cream (100 ml). Let everything simmer / cook for about 20 minutes. After 10 minutes add the fried chicken breast fillet cubes and season with salt, pepper and curry powder if necessary. Cook rice (250 g) according to the swelling rice method (see my recipe:), tear through with a fork and allow to evaporate a little. Squeeze rice into a cup that has been rinsed out with cold water and turn it into the middle of each plate. Spread the chicken breast fillet and pumpkin curry around the rice, garnished with parsley, and serve.
