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Curry of chicken and sprouts
A delicious Asian recipe for curry of chicken and sprouts
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Ingredients
Directions
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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.
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Add the garlic, sprinkle the curry powder and stir-fry for 1 minute. Sprinkle the flour and stir fry for 1 minute again.
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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.
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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.
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30 minMain dishneutral oil, garlic, fresh ginger, Red pepper, curry powder, baking flour, celery, winter carrot, tomato, coconut milk, rope fillet, flour, egg, beer,vegetable curry with fried cod in a beer batter
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25 minMain dishonion, traditional olive oil, wheat flour, granulated sugar, cinnamon powder, chicken broth tablet, white casino bread, grated Gouda cheese, slices of ham,Dutch onion soup with steam bars
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65 minMain dishonion, boiled beets, unsalted butter, cream butter puff pastry, leeks, Bettine Blanc goat cheese 58, creme fraiche, shallot, yoghurt dressing chives,leek pie with Goat cheese
Nutrition
370Calories
Sodium0% DV0g
Fat22% DV14g
Protein108% DV54g
Carbs9% DV26g
Fiber0% DV0g
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