Curry Kritharaki Pan with Chicken and Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast
- 250 g carrot (s)
- 300 g noodles (Kritharaki)
- 500 ml vegetable stock, more if necessary
- 1 large onion (s)
- 2 cloves garlic
- 1 chilli pepper (s), red
- 1 piece (s) ginger root, small
- 2 tablespoon curry powder or curry paste
- 1 cup crème fraîche
- salt and pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into thumb-sized pieces and carrots into slices. Dice the onions, cut the chilli into thin slices.
- Fry the chicken breast cubes in oil, add the carrots and fry for 2-3 minutes. Add the onions, grate the ginger with a no grater and squeeze the garlic. Fry for 2 minutes and add the kritharaki noodles. Pour up the vegetable stock and let it boil down. If the noodles are not through after the broth has been cooked, add more broth until the noodles are cooked through. Stir in the curry and crème fraîche and bring to the boil again. Season with salt and pepper.
- If you want to use curry paste instead of powder, you have to pay attention to the heat and ginger, as this paste is already seasoned.
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