Urmelis Chicken Breast in Zucchini – Curry – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breasts
- 250 g cream
- 250 ml vegetable stock
- Zucchini 2 m., Medium-sized
- 2 medium tomato (s), medium-sized
- 1 onion (s)
- 2 cloves garlic)
- 1 tablespoon flour
- 1 tablespoon curry powder
- 1 teaspoon paprika powder, noble sweet
- Cayenne pepper
- Fat (vegetable cream or oil) for frying
- Allspice, ground
- Chilli pepper (s), chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken breasts, pat dry and cut into narrow strips approx. 2 cm wide. Mix the meat with the flour, curry powder and paprika so that the meat is covered. Chill until further use.
- Wash the zucchini, cut in half and cut into thin slices, wash the tomatoes and dice finely. Peel the onion and also finely chop it. Peel the garlic.
- Heat the vegetable cream or oil in the pan and fry the meat for about 5-8 minutes while turning. Then take it out of the pan. Now fry the zucchini slices in the frying fat for about 5 minutes, adding a little oil if necessary. Now add the onion cubes and squeeze in the garlic. Sauté everything for another 2 minutes, then deglaze with cream and stock. Bring to the boil, add the diced tomatoes and simmer for about 3 minutes. Now add the meat again. Season to taste with the spices, add a little more curry powder, depending on your taste, and let it steep again for 3 minutes. The sauce shouldn`t be too hot, but it should give it that certain kick.
- This goes well with pasta or rice.
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