Curry pan
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 1-2 Tubers Fennel (about 300 g)
- 7-10 Tbsp Salt
- 1/2 314 ml can of mandarin oranges
- 1/2 425 ml can of vegetable corn
- 150 g Chicken filet
- 20 g clarified butter
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 1/8 l Chicken broth (instant)
- 100 g Whipped cream
- 1 TABLESPOON sauce thickener
Directions
- 1
Clean the fennel, wash it and put the green aside. Cut the tubers into thin slices. Steam in boiling salted water for 5-6 minutes. In the meantime, drain mandarin oranges and corn grains.
- 2
Wash the chicken filet, dab dry and cut into small pieces. Heat clarified butter in a large pan. Fry the chicken meat until golden brown. Season with salt, pepper and curry. Deglaze with broth and cream, bring to the boil briefly.
- 3
Bind with sauce thickener. Heat the corn and fennel in it. Carefully fold in the mandarins. Season to taste again with salt, pepper and curry if necessary. Garnish with fennel green. Serve with fresh baguette.
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