Curry of chicken and sprouts

Name: curry of chicken and sprouts
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon sunflower oil; 400 gram chicken breast in cubes; 1 onion shredded; 1 clove garlic shredded; 2 tablespoon curry powder; 2 tablespoon flour; 300 milliliters drinking yoghurt lime; 25 gram coconut shavings; 2 tablespoon ginger syrup; 2 teaspoon ginger powder (djahé); 450 gram sprouts halved, cleaned; 150 gram winter roots in strips; 2 tablespoon parsley finely chopped

A delicious Asian recipe for curry of chicken and sprouts

Ingredients

Directions

Dab the chicken fillet dry with kitchen paper. Heat a wok dry before. In the oil, stir fry the onion and chicken fillet in 3-4 minutes until golden brown.
Add the garlic, sprinkle the curry powder and stir-fry for 1 minute. Sprinkle the flour and stir fry for 1 minute again.
Stir in half of the drinking yoghurt and bring the sauce to the boil. Add the rest of the drinking yoghurt, stir in the coconut and ginger syrup (or the ginger powder) and bring the curry sauce to the boil.
Spoon the sprouts and winter carrot into the wok, stir and cover the wok. Cook, over low heat, chicken and vegetables cooked in 10 minutes. Stir in the parsley and serve immediately.