John Myers
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Poultry: Spicy Chicken Breast Fillet with Potato Wedges
The perfect poultry: spicy chicken breast fillet with potato wedges recipe with a picture and simple step-by-step instructions.
The sour meat:
- 1 Chicken breast fillet -200 gr.-
The basic marinade:
- Light Japanese Soy Sauce
- Remaining tomato ketchup
- Thai chili sauce extra hot
- Chilli oil for frying, see KB.
The basic potatoes:
- 5 Potatoes, washed, cleaned and cut into quarters
- Coriander salt from the mill, see m. KB
- Tandoori spice
The basic tomato sauce:
- 0,25 L Water
- Tomato paste concentrated three times
- Tandoori spice
- Lemongrass
- Vegetable broth, powdered
- Remaining tomato ketchup
- Let the chicken breast fillet marinate in the prepared marinade.
- Season the potato wedges and bake at 200 ° C for about 35 minutes.
- Heat the chili oil in a pan and fry the chicken breast fillet on both sides in a grill pan. Put the lid on and let it cook. Turn it over frequently.
- Heat the water and dissolve the tomato paste in it. Then add the spices and season everything to taste. The result should be a creamy sauce.
- When the cooking time is over, arrange everything together on a large flat plate. Tastes really great! Have fun with my basic single kitchen!
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