Chicken Curry with Peppers and Apples
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g chicken breast fillet (s)
- 2 large bell peppers, red
- 2 apples, tart ones, e.g., Boskoop
- 1 bunch spring onion (s)
- 200 g yourt, 10% fat
- 1 clove garlic
- 0.5 ½ bunch parsley, chopped
- 2 tablespoon sunflower oil
- 3 tablespoon curry powder
- 300 ml chicken broth, alternatively vegetable broth
- Salt and pepper, black
- possibly chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Peel and chop the clove of garlic. Prepare the peppers, cut into larger cubes. Prepare spring onions, cut into rings. Wash the chicken, pat dry, cut into large cubes.
- Heat the oil in a large saucepan or high pan, fry the meat briefly in portions over high heat. Take out and season with salt and pepper. Roast the curry in the frying fat over a mild heat for 1 minute, pour in the broth, add the diced paprika, bring everything to a boil and simmer for 3 minutes. In the meantime, peel and core the apples and cut them into cubes. Add the meat, spring onions and apples to the broth. Cover everything and let it steep for about 12 minutes on a low heat. Stir the cream yoghurt into the saucepan, let it get hot and season with salt and pepper.
- Serve sprinkled with parsley.
- Rice or flatbread tastes good with it.
- If you like it spicier, add a red chilli pepper.
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