Asian chicken rolls

Name: Asian chicken rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Carrots; 7-10 Tbsp Salt; 4 Spring onions; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Pepper; 4 TABLESPOONS Peanut Butter; 2 TABLESPOONS Sunflower oil; 200 ml Vegetable broth; 200 ml Coconut milk; 200 g Basmati rice; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 2 TABLESPOONS Curry Powder; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Carrots
7-10 Tbsp Salt
4 Spring onions
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Pepper
4 TABLESPOONS Peanut Butter
2 TABLESPOONS Sunflower oil
200 ml Vegetable broth
200 ml Coconut milk
200 g Basmati rice
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
2 TABLESPOONS Curry Powder
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the carrots and cut them lengthwise into strips. Blanch in boiling salted water for about 4 minutes. Clean and wash spring onions and cut them into pieces of about 12 cm length. Wash the meat, dab dry and cut into roulade from the long side. Season with salt and pepper, spread 1 tablespoon peanut butter on each roulade and fill with carrot strips and pieces of spring onion. Roll up from the long side and pin with wooden skewers
2
Heat the oil in a large pan and fry the roulades in it for about 5 minutes. Deglaze with stock and coconut milk, bring to the boil and cook in the closed pan for about 10 minutes
3
Prepare rice in boiling salted water according to package instructions. Melt the fat in a saucepan. Stir in flour and curry and sauté briefly. Remove roulades from the pan and keep warm. Pour frying stock through a sieve and stir into the roux. Bring to the boil, cook for 3-5 minutes. Season to taste with salt and pepper
4
Cut the roulades into slices. Arrange rice, roulades and sauce