Chicken filet India on chickpeas and tomato vegetables
easy
45 mins
45 mins
Ingredients
- 1 piece(s) (approx. 1.5 cm) Ingwer
- 3 TABLESPOONS Sesame Oil
- 7-10 Tbsp Salt
- 1/4 TEASPOON Curry
- 3/4 TEASPOON Cumin
- 1 pinch Cardamom
- 4 Chicken filets (à approx. 175 g)
- 1–2 Garlic cloves
- 1 Onion
- 1 can(s) (425 ml) Chickpeas
- 350 g Carrots
- 350 g Tomatoes
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 200 ml Vegetable broth
- 8 Stem(s) Parsley
- 150 g Whole milk yoghurt
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Sugar
Directions
- 1
Peel the ginger and chop very finely. Mix 2 tablespoons sesame oil, 1/4 teaspoon salt, curry, 1/2 teaspoon cumin, ##cardamom## and ginger. Wash the meat, dab dry and brush with the oil.
- 2
Chill for about 20 minutes. Peel garlic and onion and dice very finely. Pour chick peas into a sieve and rinse with cold water. Peel, wash and slice the carrots. Wash and chop the tomatoes.
- 3
Heat 1 tablespoon sesame oil and 1 tablespoon oil in a saucepan. Add carrots, garlic and onion and sauté briefly while turning. Add the tomatoes and sauté briefly. Season with salt, pepper and 1/4 tsp. cross##cumin##.
- 4
Deglaze with broth, bring to the boil, cover and simmer for about 8 minutes. Heat 2 tablespoons of oil in a frying pan, fry the meat in it at low to medium heat (not too hot, otherwise it will burn) for 6-7 minutes on each side.
- 5
In the meantime, wash the parsley, shake dry and cut finely, except for a few leaves for garnishing. Stir yoghurt and starch until smooth. Stir into the ##vegetables##, bring to the boil and season again with salt, pepper and sugar.
- 6
Stir in the parsley. Remove meat from the pan, cut open and arrange with the vegetables. Garnish with parsley.
Nutrition Facts
420 kcal
17 g
19 g
45 g
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