Chicken filet with tomato curry sauce and ribbon noodles

Name: Chicken filet with tomato curry sauce and ribbon noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 400 g wide ribbon noodles; 1 Onion; 1 small banana; 1 TABLESPOON Flour; 1 TABLESPOON Curry Powder; 1 TABLESPOON Tomato paste; 1/8 l Vegetable broth; 1/8 l apple juice; 7-10 Tbsp Basil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
400 g wide ribbon noodles
1 Onion
1 small banana
1 TABLESPOON Flour
1 TABLESPOON Curry Powder
1 TABLESPOON Tomato paste
1/8 l Vegetable broth
1/8 l apple juice
7-10 Tbsp Basil

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat for about 10 minutes while turning. Prepare pasta in boiling salted water according to package instructions.
2
Peel onion and banana and cut into cubes. Heat 1 tablespoon of oil. Sauté onion and banana until translucent, stirring continuously. Sprinkle with flour and curry and sauté briefly. Stir in tomato paste. Add stock and apple juice while stirring.
3
Bring to the boil and simmer for about 5 minutes, stirring occasionally. Season to taste with salt and pepper. Drain the pasta in a sieve and put it back into the pot. Add sauce and fold in. Cut meat into slices.
4
Arrange noodles and meat and garnish with basil.