Sliced curry with Almond Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g schnitzel (pork or turkey schnitzel)
- 2 tablespoon oil, neutral
- 1 medium onion (s)
- 1 clove garlic
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon curry powder
- salt and pepper
- liter ⅛ broth (meat or vegetable broth)
- liter ⅛ white wine
- liter ⅛ sweet cream
- 1 medium apple, sour
- 1 tablespoon lemon juice
- 400 g rice
- 150 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into very thin strips (if necessary leave to freeze in the freezer). Fry in hot oil for approx. 3 minutes, stirring constantly.
- Dice the onion very small, sauté with the crushed garlic clove in butter until translucent, dust with flour. then add the meat. Season with salt, pepper and curry. Deglaze with warm broth. Gradually add the white wine and cream. Heat until just before the boiling point and simmer for approx. 5 minutes. Peel and core the apple, grate finely and add to the sauce. Season to taste with lemon juice and season again if necessary.
- Toast the almond flakes in a pan without fat. Briefly fry the rice that has been cooked in the meantime with oil in a pan and add the flaked almonds.
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