Summary

Ingredients

• 50 g beans, frozen or fresh
• 0.5 ½ bell pepper (s)
• 0.5 ½ zucchini
• 1 small carrot (s)
• 2 spring onion (s)
• 300 g chicken breast
• 20 g rapeseed oil
• 100 ml cream
• 1 teaspoon chilli powder or half a red chilli note, finely chopped
• 0.5 teaspoon ½ ginger, grated
• Iodized salt
• pepper
• Curry powder
• coriander
• Cayenne pepper

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Instructions

1. Cook the beans in boiling salted water for 5 - 8 minutes until they are firm to the bite. Wash and finely dice the peppers, courgettes and spring onions. Peel the carrot and cut into thin slices. Finely chop the chilli pepper or use chilli powder. Cut the meat into strips and fry vigorously in a pan with half of the oil, season with salt and pepper to your own taste. Remove the meat from the pan and set aside.
2. In the same pan, sauté the vegetables with the remaining oil, add the chilli, grated ginger and half a teaspoon of curry powder. Add salt and pepper to taste.
3. Add the beans, meat and cream, heat briefly, season with half a teaspoon of curry powder and a little coriander and then simmer for 5 - 7 minutes over low heat.
4. Finally, season again with salt and pepper, or with cayenne pepper to taste.
5. Tip: If you like it a little fruity, you can also add a little pineapple.
6. 450 Kcal per serving.