Carrot and Chicken Curry

Name: Carrot and Chicken Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Broccoli; 7-10 Tbsp Salt; 500 g Carrots; 200 g Chicken filet; 1 chili pepper; 1 walnut-sized piece of ginger tuber; 3 TABLESPOONS Sesame Oil; 2 TABLESPOONS unsalted peanuts; 2-3 TEASPOONS Curry; 1 TEASPOON Flour; 250 ml Vegetable broth (instant); 250 g Whipped cream; 3 stalks asian chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Broccoli
7-10 Tbsp Salt
500 g Carrots
200 g Chicken filet
1 chili pepper
1 walnut-sized piece of ginger tuber
3 TABLESPOONS Sesame Oil
2 TABLESPOONS unsalted peanuts
2-3 TEASPOONS Curry
1 TEASPOON Flour
250 ml Vegetable broth (instant)
250 g Whipped cream
3 stalks asian chives

Directions

1
Clean and wash the broccoli, cut it into small florets. Blanch in boiling salted water for 3 minutes, drain. Peel and wash the carrots and cut them into rhombs. Wash chicken, dab dry, cut into cubes of about 2 cm. Carve the chillies lengthwise, remove seeds and chop finely.
2
Peel ginger, dice very finely. Heat sesame oil. Steam ginger and chilli. Add chicken cubes and peanuts and fry. Add carrots, salt. Dust with curry and flour. Sauté while stirring. Deglaze with stock and cream. Let boil down for about 5 minutes while stirring. Wash and chop the chives.
3
Dust with curry and flour. Sauté while stirring. Deglaze with stock and cream. Let boil down for about 5 minutes while stirring. Wash and chop the chives. Stir in broccoli and chives and season if necessary. Rice tastes good with it