Chicken Curry Marsala
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 carrot (s)
- 1 zucchini
- 2 leeks
- 400 g chicken breast fillet (s)
- 1 onion (s)
- 2 tablespoons oil
- 4 tablespoon spice paste (curry)
- 2 tablespoon soy sauce
- 200 g cream
- 4 tablespoon cashew nuts
- 4 teaspoon curry (Red Hot Curry)
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Clean and wash the zucchini, peel and wash the carrots and cut both into strips. Clean the leek and cut into rings. Wash the chicken, pat dry and cut into strips. Peel the onion and cut it into fine cubes and then sauté them in a tablespoon of heated oil. Add the chicken breast fillets cut into strips and fry vigorously, remove from the pan and set aside. Sauté the vegetables in the remaining oil, add the meat and the curry seasoning paste and deglaze with the soy sauce and cream and then simmer for another 10 minutes. Season to taste with salt and red hot curry. Arrange the whole thing on plates, sprinkle with cashew nuts and serve with a parsley rice or something similar.
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