Chicken Breast Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 chicken breast fillet (s)
- 1 onion (s)
- 2 cloves garlic
- Ginger, 2 cm
- 2 tablespoon heavy cream
- liter ⅛ chicken broth
- 1 teaspoon turmeric
- 0.5 teaspoon ½ coriander
- 0.5 teaspoon ½ cumin
- 0.25 teaspoon ¼ cayenne pepper
- 4 tablespoon oil
- 150 g yourt
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion, garlic and ginger and dice everything finely. Salt and pepper the chicken breast and fry in the oil in a large saucepan for 1 minute on each side. Take the fillets out of the saucepan and reduce the heat. Fry the onion, garlic and ginger. Add the spices and sweat. Add the broth and bring everything to a vigorous boil. Mix the yogurt with the cream and stir in. Add the chicken breast fillets with the pulled juice and cook everything covered over a low heat for 20 minutes.
- This goes well with rice and a green salad.
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