Quick Chicken Curry – Better Than Indian One Around Corner

Summary

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

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Instructions

1. Boil the rice in salted water.
2. Pat the chicken dry and cut into small cubes.
3. Cut the onion, put oil in the pan and heat it up slightly. Now roast the onions brown.
4. Dice the chicken, banana and paprika and add to the pan together.
5. 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.
6. Garnish with cashew nuts as desired and serve with warm bread or fragrant rice.