John Myers
Contents
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Ingredients
sauce
- 2 Shallots
- 1 tbsp Butter
- 6 large Mushrooms
- 8 tbsp Chicken broth
- 6 tbsp Coconut milk
- 1 cm Fresh ginger
spices
- 1 cm Ground cumin
- 1 tsp Garam masala
- 1 tsp Chilli from the mill
- 1 pinch Coriander spice
- 6 Cardamom pod
- Salt
meat
- 300 g Turkey fillet / chicken fillet
- 1 tbsp Butter
- Curry
- Salt
garnish
- Rice indian
Instructions
preparation
- Season the chicken fillet or turkey fillet with a little salt and a lot of curry - tap the spices well into the meat with your fingers - then let it soak in a little
- Dice shallots or mild onions - quarter the mushrooms
sauce
- Sweat the onion in 1 tablespoon of butter in a coated pan - add the mushrooms and roast them - deglaze with the chicken stock and coconut milk - add all the spices and mix well - now remove everything from the pan and keep warm
- wipe the pan with a kitchen roll and add 1 tablespoon of butter again - now fry the chicken / turkey fillets in the butter all around - then add the mushroom sauce to the meat - press 1 cm of ginger through the garlic press - cover and cook for about 20 minutes on a low flame
- Finally, if necessary, thicken the sauce a bit - I didn't make it here but found it a bit too thin!
serve and decorate
- Place the mushroom chicken on the preheated plates and serve with rice
Nutrition
Serving: 100gCalories: 106kcalCarbohydrates: 2.2gProtein: 0.7gFat: 10.6g
