Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 300 g chicken breast fillet (s)
- 2 leeks
- 400 g mushrooms
- 3 carrot (s)
- 200 g sour cream
- 200 ml vegetable stock
- 3 tablespoon soy sauce
- 2 tablespoon curry
Print Recipe
Pin Recipe Instructions
- Dice the chicken breast fillets into small cubes. Heat a large pan over medium-high heat and fry the chicken until it starts to color, about 3 minutes. While the chicken cooks, cut the leeks into rings, the carrots into thin slices, and the mushrooms into quarters.
- Add the vegetables to the pan and fry with the chicken over medium-high heat for 5 minutes. Pour in the vegetable stock to deglaze the pan, scraping up any browned bits. Stir in the soy sauce and curry powder, then reduce heat to medium-low and simmer for 8 minutes, or until the chicken reaches 74 °C (165 °F) internally.
- Stir in the sour cream and cook for 1 minute. Serve with rice or pasta.
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