Chicken Curry with Banana and Rice Noodles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 2 shallot (s)
- 2 ripe banana (s)
- 1 piece (s) ginger
- 1 chilli pepper (s)
- 1 cup crème fraîche
- 1 tablespoon, heaped curry powder
- 1 clove garlic
- 2 tablespoon, heaped coconut flakes
- 1 tablespoon, leveled clarified butter
- 125 g rice noodles
- salt and pepper
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the shallots. Cut the chicken breast into finger-width strips. Peel the bananas and cut into thick slices. Finely chop the ginger and chilli pepper.
- Cook the rice noodles according to the package insert. In the meantime, roast the coconut flakes in a pan without fat. These are then mixed with the drained rice noodles at the end.
- Heat the clarified butter in a wide pan and fry the chicken strips in it. Add the onions, chilli peppers and ginger and sauté briefly.
- Add the banana slices to the meat, dust the curry over them and sweat.
- Season everything with salt and pepper. If necessary, add curry.
- Add the crème fraîche. If you like a lot of sauce, you can also use two cups. Season to taste with lemon juice. The sauce should have a creamy consistency.
- Mix the rice noodles with the coconut flakes and serve with the meat.
- If you like, you can decorate with a little coriander.
- 690 Kcal per serving.
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