Chicken filet on creamy curry vegetables

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the corn, dab dry and cut in half lengthwise. Peel and wash the carrot and cut it diagonally into thin slices. Wash the pods and let them drip off. Wash the flesh and dab dry.

2. 2

   Heat the oil in a coated pan. Fry the meat for 10-12 minutes at medium heat, turning it over. Prepare rice in boiling salted water according to package instructions. Steam vegetables in a small pot covered with a little water for 6-8 minutes.

3. 3

   Peel garlic and ginger. Remove vegetables from the stove. Pour off the remaining steaming water. Dust vegetables with curry powder. Stir in yoghurt. Press garlic and ginger through a garlic press to the vegetables.

4. 4

   Season vegetables with salt, pepper and sugar. Season the meat with salt and pepper, remove and drain on kitchen paper. Drain rice and let it drain. Cut the meat open and arrange with the vegetables.

5. 5

   Add rice.

Nutrition Facts

KCAL
390 kcal

CARBS
45 g

FATS
6 g

PROTEINS
38 g