Potato curry with chicken filet

Name: Potato curry with chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg Potatoes; 1/2 l Vegetable broth (instant); 2-3 TEASPOONS Curry; 150 g frozen peas; 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Leek (leek; approx. 200 g); 250 g Mushrooms; 30 g Butter or margarine; 30 g Flour; 150 g Fresh cream; 1/2 bunch Coriander; 20 g Pumpkin seeds; 7-10 Tbsp Coriander

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg Potatoes
1/2 l Vegetable broth (instant)
2-3 TEASPOONS Curry
150 g frozen peas
500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Leek (leek; approx. 200 g)
250 g Mushrooms
30 g Butter or margarine
30 g Flour
150 g Fresh cream
1/2 bunch Coriander
20 g Pumpkin seeds
7-10 Tbsp Coriander

Directions

1
Peel, wash and cut the potatoes into pieces. Put potatoes, stock and curry in a pot and bring to the boil. Cook over medium heat for 15-20 minutes. Add peas 6-8 minutes before the end of the cooking time and cook.
2
Wash the meat, dab dry and cut into pieces. Heat the oil in a pan and fry the meat in it all around for about 10 minutes until golden brown. Season with salt and pepper. Remove from the pan and set aside.
3
Clean, wash and slice the leek. Wash, clean and halve the mushrooms if necessary. Steam mushrooms and leek for about 5 minutes in the frying fat. Season with salt and pepper. Drain potatoes and peas on a sieve.
4
Collect the cooking water and fill up to 1/2 litre. Heat the fat in a saucepan, dust with flour and sauté. While stirring, deglaze with the cooking water and bring to the boil. Stir in crème fraiche.
5
Season to taste with salt, pepper and curry. Add the potatoes, vegetables and meat to the sauce and warm up. Remove the coriander leaves. Add leaves and pumpkin seeds to the potato curry. Arrange on a deep plate and serve garnished with coriander as desired.