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Quick chicken curry pan

updated

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Ingredients for 3 servings:

  • 600 g chicken breast fillet(s)
  • 500 g cocktail tomatoes
  • 1 onion(s)
  • 2 tbsp rapeseed oil
  • 4 tbsp vegetable stock powder (to 50 ml water)
  • 2 tsp curry powder
  • 1 cup of crème fraîche, approx. 200 g
  • some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onion. Dice the chicken breast fillets and halve the tomatoes. Fry the diced onion in a pan with hot oil. Add the diced chicken and fry thoroughly. Then fry over medium heat for another 5 minutes. Add the tomatoes and fry briefly. Mix the broth with the curry powder, add, and bring to a boil. Stir in the crème fraîche and simmer for a few more minutes. Season to taste with salt and pepper. Serve with rice.

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Written by John Myers

Professional Chef with 29 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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