Chicken curry casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix yoghurt, curry paste and bouillon. Wash the meat, dab dry, cut into strips and marinate in the marinade. Prepare rice in boiling salted water according to package instructions. Clean the cauliflower, cut into florets, wash. Peel, wash and slice carrots.

2. 2

   Blanch beans and prepared vegetables in boiling salted water for about 5 minutes. Pour into a sieve and rinse immediately with ice water. Lift the meat out of the marinade and let it drip off a little. Collect the marinade while doing so. Heat the oil and fry the meat for approx. 4 minutes, turning it over. Fill vegetables, rice and meat into a greased casserole dish (approx. 2 litres capacity). Bring the marinade to the boil. Stir the starch and 3 tablespoons of water until smooth, use to thicken the marinade. Spread the sauce over the casserole dish and sprinkle the nuts over it.

3. 3

   Heat the oil and fry the meat for approx. 4 minutes, turning it over. Fill vegetables, rice and meat into a greased casserole dish (approx. 2 litres capacity). Bring the marinade to the boil. Stir the starch and 3 tablespoons of water until smooth, use to thicken the marinade. Spread the sauce over the casserole dish and sprinkle the nuts over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes

Nutrition Facts

KCAL
470 kcal

CARBS
48 g

FATS
14 g

PROTEINS
38 g