Quick Chicken Curry – Better Than Indian One Around Corner
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ onion (s)
- some oil, for frying
- 225 g chicken breast fillet (s)
- 1 banana (s)
- 1 bell pepper
- 125 g cream
- 60 g veetable broth
- 1 teaspoon curry, mild
- some salt and pepper
- 1 dash lemon juice
- 120 g rice or bread
- Cashew nuts, for garnish
Print Recipe
Pin Recipe Instructions
- Boil the rice in salted water.
- Pat the chicken dry and cut into small cubes.
- Cut the onion, put oil in the pan and heat it up slightly. Now roast the onions brown.
- Dice the chicken, banana and paprika and add to the pan together.
- Now sear everything and deglaze with a dash of vegetable stock. Add the cream and season with curry powder, pepper and salt. If you like, you can add a dash of lemon juice.
- Garnish with cashew nuts as desired and serve with warm bread or fragrant rice.
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