Brussels sprout curry with coconut chicken
easy
50 mins
50 mins
Ingredients
- 1 kg Brussels sprouts
- 4 Chicken fillets (approx. 150 g each)
- 800 g Potatoes
- 7-10 Tbsp Salt
- 60 g Coconut flake
- 7-10 Tbsp black pepper
- 1 egg (size M)
- 2-3 TABLESPOONS Oil
- 1/2 bunch Parsley
- 1 Onion
- 30 g Butter or margarine
- 1-2 TEASPOONS Curry
- 30 g Flour
- 425 ml Vegetable broth (instant)
- 75 g Whipped cream
- 1 pinch Sugar
- 7-10 Tbsp roasted coconut chips
Directions
- 1
Clean and wash the Brussels sprouts. Wash the meat and dab dry. Peel and wash potatoes and cut them into quarters or halves, depending on their size. Cook potatoes in boiling salted water for about 20 minutes. Cook Brussels sprouts in boiling salted water for 15-20 minutes.
- 2
Mix grated coconut, salt and pepper in a deep plate. Whisk the egg with a fork. Turn meat first in egg, then in coconut. Heat oil in a frying pan, fry meat all around, fry over medium heat while turning for another 12 minutes. Meanwhile wash parsley, dab dry and chop finely. Peel and finely chop the onion. Melt the fat in a pot, fry the onion until transparent, dust with curry and sauté briefly. Dust with flour, sweat on and gradually deglaze with stock and cream while stirring. Bring to the boil, season to taste with salt, pepper and sugar. Drain the potatoes and Brussels sprouts and add to the sauce.
- 3
Melt the fat in a pot, fry the onion until transparent, dust with curry and sauté briefly. Dust with flour, sweat on and gradually deglaze with stock and cream while stirring. Bring to the boil, season to taste with salt, pepper and sugar. Drain the potatoes and Brussels sprouts and add to the sauce. Pour onto small plates. Cut the chicken fillets into slices and arrange them on the plate. Sprinkle with parsley and garnish with roasted coconut chips
Nutrition Facts
640 kcal
39 g
31 g
50 g
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