Chicken Curry

Name: Chicken Curry
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 3 Tomatoes; 2 Spring onions; 150 g Chicken filet; 1 TABLESPOON Oil; 1-2 TEASPOONS red curry powder; 1/8 l Vegetable broth (instant); 2 TABLESPOONS Whipped cream; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 Banana; 10 g Butter or margarine

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

3 Tomatoes
2 Spring onions
150 g Chicken filet
1 TABLESPOON Oil
1-2 TEASPOONS red curry powder
1/8 l Vegetable broth (instant)
2 TABLESPOONS Whipped cream
1-2 TEASPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 Banana
10 g Butter or margarine

Directions

1
Remove the stalk of the tomatoes. Add boiling water to the tomatoes, rinse with cold water, remove seeds and cut into slices. Clean spring onions, halve 1 onion lengthwise, cut the other one into slices. Cut the chicken meat into small pieces and fry it all around in oil, sprinkle with curry and take it out of the pan. Add stock and cream. Add onion rings and tomato wedges, bring to the boil, sprinkle with sauce thickener and bring to the boil.
2
Put meat back into the pan and season with salt, pepper and 1 pinch of sugar. Keep warm. Peel and slice the banana. Sauté the rest of the spring onion in the remaining fat briefly and place on top of the curry. Rice tastes good with it