John Myers
Contents
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Ingredients
- 1 piece Chicken breast
- 2 tablespoon Peanut oil
- 2 tablespoon Soy sauce dark
- 1 Knife point Black pepper from the mill
- 1 Knife point Yellow curry powder
- 1 piece Medium Zucchini
- 4 piece Mushrooms brown
- 2 piece Fresh onions
- 2 tablespoon Peanut oil
- 1 teaspoon Yellow curry powder
- 250 ml Broth*
- 1 tablespoon Flour
- 0,5 teaspoon Sugar
- 2 tablespoon Cream
- 1 Splash Lemon juice
- Salt and pepper
Instructions
- Make a marinade from 2 tablespoons of peanut oil, pepper, curry powder and soy sauce. Cut the chicken into strips, add to the marinade and let it steep in the refrigerator for about 2 - 3 hours.
- Peel and clean the onions and mushrooms. Cut the zucchino into half slices, the mushrooms and the onions into whole slices.
- Heat the peanut oil in a pan and fry the curry powder in it until it is fragrant. Add the cut vegetables and stir-fry until the liquid has evaporated.
- Make broth (from spice mixtures: meat broth concentrate) and pour on. Put the lid on the pan and let the whole thing simmer on a low flame for about 20 - 30 minutes.
- Dust the flour, season with lemon juice, sugar, salt and pepper and bring to the boil.
- Stir in the cream and serve on warmed plates.
- Serve with rice or baguette.
Nutrition
Serving: 100gCalories: 502kcalCarbohydrates: 15.1gProtein: 4.3gFat: 47.9g
