Chicken with Curry Carrots
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast
- 2 carrot (s)
- 1 small onion (s)
- 300 ml vegetable stock
- 2 tablespoon parmesan, grated
- 1 tablespoon curry powder
- 3 tablespoon chives
- some salt and pepper
- some paprika powder
- some garlic powder
- some chili powder
- possibly oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into small pieces. Grate the carrots and finely dice the onion.
- Season the chicken, it can vary according to taste, I use salt, pepper and paprika powder.
- Sear them in a pan with a little oil. It should get a bit of color and develop some roasted aromas. After two minutes, reduce the heat and add the grated carrots and the finely diced onion. After a further 2-3 minutes, pour the vegetable stock over the mixture. Let the contents of the pan simmer for a few minutes, stirring again and again.
- When all the ingredients have combined, season with garlic, chilli and curry. Here the amount of spices can vary, the aim is to create a slight spiciness as a counterpart to the sweet carrots.
- Finally, add the parmesan and chives to the pan. Stir again and serve. If it gets too runny, you can either add more Parmesan or a little cornstarch to help.
- This goes well with rice or ebly. If the proportion of carrots is increased or other vegetables are used, the dish can also be eaten without a side dish.
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