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Laura Hohman
Curry chicken with sweet carrots
Fried chicken fillet with boiled carrots with honey, curry sauce and potato slices.
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Ingredients
Directions
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Peel the carrots.
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Heat the oil in a frying pan. Sprinkle the chicken fillet with pepper and salt and bake for 12 minutes until brown and done.
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Heat the oil in a frying pan. Fry the potato slices in 8-10 min. Until golden brown and done.
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Boil the carrots in plenty of water for 8 minutes until al dente.
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Meanwhile, prepare the curry sauce with the water according to the instructions on the package.
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Drain the carrots, put them back in the pan and scoop with the honey. Add pepper.
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Cut the chicken fillet into slices and divide with the potato slices and carrots over the plates.
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Serve with the curry sauce and apple compote.
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Nutrition
570Calories
Sodium21% DV500mg
Fat22% DV14g
Protein58% DV29g
Carbs26% DV78g
Fiber36% DV9g
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