Chicken cutlets with broccoli and carrots in curry sauce

Name: Chicken cutlets with broccoli and carrots in curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Wild rice mixture; 7-10 Tbsp Salt; 125 g Chicken filet; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 1 TEASPOON Curry Powder; 1 TEASPOON Flour; 75 ml low-fat milk (1,5 %); 100 g Broccoli; 1 Carrot; 1 Spring onion; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Wild rice mixture
7-10 Tbsp Salt
125 g Chicken filet
7-10 Tbsp Pepper
1 TEASPOON Oil
1 TEASPOON Curry Powder
1 TEASPOON Flour
75 ml low-fat milk (1,5 %)
100 g Broccoli
1 Carrot
1 Spring onion
7-10 Tbsp Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash meat, dab dry and cut into finger-thick strips, season with salt and pepper. Heat oil in a coated pan and fry meat until golden brown all around. Dust with curry and flour and sauté for about 2 minutes. Deglaze with milk. Let it boil down for 2-3 minutes. Wash and clean the broccoli and cut into small florets.
2
Peel and wash the carrot, cut it in half lengthwise and cut it into diagonal slices. Heat 3 tablespoons of water in a saucepan, steam broccoli and carrots for about 5 minutes. Wash, clean and slice the spring onion diagonally. Add to curry with carrots and broccoli and cook for another 2 minutes. Pour rice into a bowl. Arrange the shredded rice on a preheated plate and garnish with parsley