Chicken curry ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 2 Federation Spring onions
- 4 Chicken fillets (approx. 150 g each)
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Curry
- 1 TABLESPOON Flour
- 1 package (300 g) frozen peas
- 200 g green ribbon noodles
- 2 Chillies
- 100 g Whipped cream
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Parsley and lemon
Directions
- 1
Clean and wash spring onions and cut them into bite-sized pieces. Wash chicken fillet, dab dry and dice. Heat 3 tablespoons of oil. Fry the chicken until golden brown, turning it over. Season with salt and pepper. Sprinkle with curry and flour and add 1/2 litre water.
- 2
Add spring onions and peas and cook for about 10 minutes. Meanwhile cook the noodles in boiling salted water for about 10 minutes. Carve chilli peppers lengthwise, remove seeds and cut into rings. Fry briefly in the remaining oil. Refine the ragout with cream, season again with salt, pepper and lemon juice and season to taste with chilli rings, and serve garnished with parsley and lemon
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