Curry chicken goulash with broccoli and tomatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into large cubes. Peel and finely dice the shallot. Clean and wash the broccoli, cut the florets from the stalk and halve the florets according to size. Clean, wash and halve the tomatoes.

2. 2

   Clean the shiitake, unscrew the stem and carve the mushroom surface crosswise.

3. 3

   Heat 2 tablespoons of oil in a large frying pan, add the meat, fry vigorously while turning. Season with salt, pepper and 1 teaspoon curry, take out. Add 2 tbsp. oil to the pan, add broccoli and fry briefly while turning.

4. 4

   Add shallot, mushrooms and tomatoes and fry briefly while turning. Season with salt, pepper and 1/2 tsp curry.

5. 5

   Add meat again, deglaze with stock, bring to the boil and simmer for 4-5 minutes. In the meantime, prepare rice in boiling salted water according to package instructions. Stir cornflour and 3-4 tablespoons of water until smooth.

6. 6

   Stir into the boiling goulash, bring to the boil and simmer for about 2 minutes. Season to taste with salt, pepper, soy sauce and sugar. Arrange goulash and rice, garnish with coriander green if necessary and dust with curry.

Nutrition Facts

KCAL
530 kcal

CARBS
55 g

FATS
12 g

PROTEINS
52 g