Indian Chicken Curry

Ingredients for 4 servings:

• 550 g chicken fillet(s)
• 1 pack of crème fraîche (Alpro soy crème fraîche, plant-based)
• 1 small onion(s)
• 1 jar apple compote (335g)
• 1 small can/n of fruit, mixed tropical fruit cocktail
• 1 orange(s), organic, grated peel
• 2 tbsp soy sauce, brown
• 1 pinch of sambal oelek
• 1 tbsp chili sauce
• 2 garlic cloves or 1 tbsp garlic powder
• 1 piece(s) ginger, small
• ¼ tsp cumin, whole or ground
• 1 tbsp spice mix (Chinese spice)
• 1 tbsp curry (red hot curry)
• ½ tsp saffron threads
• ½ tsp allspice, ground
• salt and pepper
• Almond(s), flakes for garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light summer dish, (lactose-free)

Cut the chicken fillets into small strips and sear lightly on both sides. Just briefly so the meat doesn’t dry out. Then finely chop the small piece of ginger root and press it through a garlic press. Finely chop the onion and add it to the meat. Also press the garlic and add it. Sauté briefly. Then stir in the apple compote and the lactose-free Alpro soy crème fraîche. Sprinkle with the spices. Finally, add the tropical fruit cocktail or, even better, fresh tropical fruit. Peel an organic orange, cut the orange pieces into bite-sized pieces and fold them in. For a harmonious flavor, grate the orange zest and add it to the dish. Reserve some orange zest and saffron threads for garnish and grate them freshly over the dish just before serving. Serve with some tropical fruit pieces and sprinkle with flaked almonds.