in Soup Recipes

Shredded chicken curry

updated

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 250 g onion(s)
  • 3 tbsp oil
  • 1 apple (approx. 150 g)
  • 1 tbsp flour
  • 3 tsp curry powder
  • ¼ liter instant chicken broth
  • 1 cup of cream
  • 1 tsp lemon juice
  • salt and pepper
  • some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the chicken breast fillet into strips approximately 1 cm wide. Peel, halve, and slice the onions. Heat the oil in a pan until very hot. Brown the meat, then add the onions and sauté until translucent. Peel and quarter the apple, removing the core. Dice the apple quarters and add to the meat. Sprinkle the flour and curry powder over the contents of the pan and sauté briefly, stirring. Then deglaze with the hot stock. Mix the cream into the curry and season with salt, pepper, sugar, and lemon juice. Cook for another 5 minutes over medium heat, then season to taste. Serve the curry 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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