Fried chicken fillet with brussels sprouts and onion curry and boiled potatoes

Name: Fried chicken fillet with brussels sprouts and onion curry and boiled potatoes
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Brussels sprouts; 7-10 Tbsp Salt; 200 g Potatoes; 125 g Chicken filet; 1/2 TEASPOON Sweet peppers; 2 TEASPOONS Oil; 7-10 Tbsp colourful pepper; 1 small onion; 1-2 TEASPOONS Curry; 1 TABLESPOON Flour; 100 ml Vegetable broth (instant); 50 ml Milk; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Brussels sprouts
7-10 Tbsp Salt
200 g Potatoes
125 g Chicken filet
1/2 TEASPOON Sweet peppers
2 TEASPOONS Oil
7-10 Tbsp colourful pepper
1 small onion
1-2 TEASPOONS Curry
1 TABLESPOON Flour
100 ml Vegetable broth (instant)
50 ml Milk
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for 18-20 minutes. Wash and peel the potatoes and cook in salted water for about 20 minutes. Wash chicken fillet and dab dry. Mix paprika and 1 teaspoon of oil.
2
Coat meat with it. Heat the rest of the oil. Fry the meat for about 5 minutes on each side. Season with salt and pepper. Peel and finely dice the onion. Sauté the onion in the cooking fat, dust with curry and flour and sauté.
3
Deglaze with broth and milk while stirring, bring to the boil. Drain the Brussels sprouts and fold into the sauce. Cut the fillet open and sprinkle with coloured pepper. Arrange on a plate with Brussels sprout curry and potatoes.
4
Serve garnished with parsley as desired.