Curry beans with chicken fillet and roast potatoes
easy
75 mins
75 mins
Ingredients
- 600 g small, waxy potatoes
- 750 g green beans
- 250 g cherry tomatoes
- 1 medium onion
- 1 Garlic clove
- 15 g Butter or margarine
- 1 heaped tablespoon curry
- 1 heaped Tsp flour
- 3/8 l Vegetable broth
- 125 ml cooking cream (7 % fat)
- 7-10 Tbsp Salt
- 4 (approx. 500 g) small chicken fillets
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 20 g clarified butter
- 7-10 Tbsp coarse sea salt
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 15 minutes. Wash the beans, drain well, clean and break into pieces. Wash tomatoes and let them drip off. Peel onion and garlic. Dice onion, chop garlic finely
- 2
Drain the potatoes, rinse under cold water and peel
- 3
Heat the fat in a pot and sauté the onion. Dust with curry and flour and sweat for about 1 minute. Add stock and cooking cream while stirring and bring to the boil. Add beans and some salt and steam covered for about 12 minutes. Add tomatoes and simmer for another 8 minutes
- 4
Wash the chicken fillets and pat them dry. Heat the oil in a pan and fry the chicken fillets for about 10 minutes, turning them over. Finally season with salt and pepper. Heat clarified butter in a second pan. Fry the potatoes for 6-8 minutes while turning. Finally add garlic to the potatoes and fry briefly. Season roast potatoes with pepper and sprinkle with coarse sea salt
- 5
Cut the chicken filets into slices. Season the curry beans with salt and pepper, arrange them on 4 plates and arrange the chicken fillet slices on top. Add roast potatoes
Nutrition Facts
460 kcal
37 g
17 g
36 g
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