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Poultry: Chicken Curry

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 95 kcal

Ingredients
 

  • 400 g Chicken breast fillets
  • 4 tbsp Soy sauce light
  • 1 Peeled garlic clove
  • 2 tbsp Oil
  • 2 tbsp Vegetable broth
  • 1 Ginger the size of a walnut
  • 1 Red chilli pepper
  • 3 tsp Curry powder
  • 1 Green pepper
  • 1 Red pepper
  • 3 Celery
  • 2 thin Leek
  • 400 g White cabbage (white cabbage) cooked
  • 200 ml Unsweetened coconut milk
  • 2 tbsp Chopped parsley
  • Salt and pepper

Instructions
 

  • Rinse the chicken fillet, cut into strips, mix with the soy sauce and thinly sliced ​​garlic and marinate.
  • Prepare the vegetables as follows. Peel and grate the ginger. Halve the chilli lengthways, remove the seeds and the white skin and cut across into thin strips. Quarter the peppers, remove the seeds and the white skin, wash and cut into strips. Clean and wash the celery and cut into thin slices. Cut the leek into rings and wash thoroughly.
  • Heat the broth and stew all the vegetables in it for 10 minutes. Add the coconut milk and white cabbage, season with salt and pepper and simmer gently for another 10 minutes.
  • In the meantime, heat the oil, remove the meat from the marinade and fry it on all sides until golden brown, swirling several times. Add to the vegetables together with the marinade, season with salt and pepper and sprinkle with the parsley.

Nutrition

Serving: 100gCalories: 95kcalCarbohydrates: 3gProtein: 9.4gFat: 5g
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Written by John Myers

Professional Chef with 25 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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