Exotic Chicken Curry with Fennel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s) (also frozen)
- 3 tuber / s fennel
- 2 cans tangerine (s)
- 1 can corn
- 1 cup cream
- curry powder
- 1 tablespoon coconut cream if necessary
- 1 shot red wine, if necessary
- salt and pepper
- 1 tablespoon sugar
- 2 teaspoons cinnamon
- Spice mix (Indian style)
Print Recipe
Pin Recipe Instructions
- Many people don`t know what to do with fennel - but it is really tasty and you should try it out!
- Clean the fennel bulbs and cut them into small pieces (put some greenery aside for decoration). Blanch in boiling salted water for a few minutes until the fennel is soft. Drain and collect the cooking water in a large saucepan.
- Cut the chicken breast fillets into fine strips or dice (works best in a semi-frozen state). Fry well in hot fat and dust generously with curry powder. Deglaze with the fennel boiling water and cream and season with enough curry powder to create a strong, distinct curry aroma. Add the roasted meat, the fennel, the mandarins and the corn (if necessary with the appropriate liquid). Season with pepper, salt, spice mixture, 1 tablespoon sugar and 2 teaspoons cinnamon. If you like, you can add 1 tablespoon of coconut cream and a dash of red wine.
- The dish can be served either as a vegetable stew or with rice as a side dish.
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