Poultry: Vegetable Curry with Chicken

5 from 2 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 502 kcal


  • 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


  • 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.


Serving: 100gCalories: 502kcalCarbohydrates: 15.1gProtein: 4.3gFat: 47.9g
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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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