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Sliced chicken Curry with Garlic Potatoes
The perfect sliced chicken curry with garlic potatoes recipe with a picture and simple step-by-step instructions.
Chicken and curry strips
- 400 g Chicken breast
- 3 Sweet peppers
- 1 Red Onion
- 2 cm Grated ginger
- 1 size Garlic clove grated
- 3 tsp Curry – I had a medium spicy mixture
- 2 tbsp Rapeseed oil
- Bergland pepper from the mill
- Salt
- 0,5 bunch Chopped coriander
Garlic potatoes
- 6 new Potatoes
- 2 Garlic cloves, finely grated
- Espelette pepper
- Salt
- Black pepper from the mill
- 2 tbsp Rapeseed oil
Chicken and curry strips
- Cut the chicken breast into strips, making sure that you cut across the grain. Put the chicken strips in a bowl. Halve the peppers and cut into strips and add to the chicken. Peel the onion and cut lengthways into fine strips and add to the chicken.
- Now add the grated ginger and the grated garlic, season with salt and pepper and add the curry. Now add the oil and knead everything really well by hand so that the spices can soak into the meat. Let stand covered for approx. 2 hours.
- Then heat up a pan and fry the strips vigorously in it, adding oil is not necessary as the chicken brings enough oil. If necessary, season again, but always remember that curry only develops its full aroma when it is roasted.
- Finally, remove the pan from the heat and fold in the coriander.
Garlic potatoes
- Brush the potatoes well under running water with a vegetable brush, dry and cut into wedges and place in a bowl. Add the grated garlic, season with salt, pepper and Espelette pepper, add the oil and mix everything well with your hands and then put in an ovenproof dish.
- Then bake the potatoes in an oven preheated to 180 degrees for approx. 45-50 and then serve with the shredded meat.
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