Summary

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)

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Instructions

1. Many people don`t know what to do with fennel - but it is really tasty and you should try it out!
2. 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.
3. 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.
4. The dish can be served either as a vegetable stew or with rice as a side dish.