John Myers
Filet de Poulet au Curry de Potiron au Wok avec du Riz
La parfaite recette de filet de poitrine de poulet au curry de citrouille au wok avec du riz avec une image et des instructions simples étape par étape.
- 400 g de blanc de poulet frais
- 2 cuillères à soupe d'huile de tournesol
- 2 grosses pincées de gros sel marin du moulin
- 2 grosses pincées Poivre coloré du moulin
- 600 g Potiron (Hokkaido)
- 300g Carottes
- 100 g de poireau
- 1 oignon env. 100 grammes
- 2 cuillères à soupe d'huile de tournesol
- 2 cuillère à soupe de poudre de curry doux
- 600 ml de bouillon de poulet (3 cuillères à café instantanées)
- 100 ml de crème de cuisson
- 1 cuillère à soupe de fécule de tapioca
- 250 g de riz Basmati
- 0,5 c. À thé sel
- 4 tiges de persil
- 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.
