John Myers
Contents
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Ingredients
- 500 g Chicken fillet
- 500 g Hokkaido
- 500 g Celery
- 1 Can Mandarins
- 2 Onions
- 0,5 tsp Sweet paprika
- 1 tsp Caraway seed
- 1 tbsp Curry
- Ginger to taste
- 1 cups Cream
- 200 ml Vegetable broth
- 1 tbsp Soy sauce
- 2 tbsp Lemon juice
- Salt pepper
- Parsley
- Oil for frying
Instructions
- Wash the chicken fillet, pat dry, cut into strips and fry well in a pan in a little oil, remove.
- Peel the celery and cut into cubes.
- Also cut the pumpkin into cubes.
- Peel and roughly dice the onions.
- Dust the celery and pumpkin cubes with flour and fry in the frying fat for 10 minutes, stirring constantly.
- Deglaze with stock.
- Stir in the spices and cook on a low heat for about 15 minutes.
- Stir occasionally.
- Add the meat, can of tangerines (without juice) and season with cream, soy sauce and lemon juice.
- Possibly. Season again with curry.
