Filter
Reset
Sort ByRelevance
Laura Hohman
Curry chicken with sweet carrots
Fried chicken fillet with boiled carrots with honey, curry sauce and potato slices.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the carrots.
-
Heat the oil in a frying pan. Sprinkle the chicken fillet with pepper and salt and bake for 12 minutes until brown and done.
-
Heat the oil in a frying pan. Fry the potato slices in 8-10 min. Until golden brown and done.
-
Boil the carrots in plenty of water for 8 minutes until al dente.
-
Meanwhile, prepare the curry sauce with the water according to the instructions on the package.
-
Drain the carrots, put them back in the pan and scoop with the honey. Add pepper.
-
Cut the chicken fillet into slices and divide with the potato slices and carrots over the plates.
-
Serve with the curry sauce and apple compote.
Blogs that might be interesting
-
25 minMain dishWhite rice, oil, onions, pak choi, Bumbu spice red curry, coconut milk, yellowfin sole fillet,red curry with bok choy and yellowfin sole
-
60 minMain dishlean veal, orange, butter, garlic, walnuts, whipped cream, White wine, fresh parsley,veal flaps in walnut cream sauce
-
55 minMain dishorange pumpkin, chipolata sausage, Red onion, garlic, fresh rosemary needles, thyme leaves, olive oil,roasted pumpkin chipolata from the oven
-
15 minMain dishoil, minced beef, garlic, dried Italian culinary herbs, Provencal stir-fry mix, light red wine, Tasty vine tomatoes, fresh tagliatelle,tagliatelle with chianti sauce
Nutrition
570Calories
Sodium21% DV500mg
Fat22% DV14g
Protein58% DV29g
Carbs26% DV78g
Fiber36% DV9g
Loved it