Poultry Curry

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots, cut them in half lengthwise and cut them into strips. Wash and clean spring onion and cut into strips. Wash chicken filets, dab dry and cut into cubes.

2. 2

   Heat 1 tablespoon of oil in a frying pan. Fry the carrots for 2-3 minutes, turning them over and taking them out. Add 1 tablespoon of oil to the pan and heat it up. Fry the meat for about 3 minutes until golden brown. Dust with flour, curry and Garam Masala and sauté.

3. 3

   Deglaze with coconut milk and milk, bring to the boil briefly and season with salt. Add the carrots and simmer for about 5 minutes. Finally add spring onions to the sauce. Arrange in bowls and sprinkle with chili flakes.

Nutrition Facts

KCAL
330 kcal

CARBS
15 g

FATS
15 g

PROTEINS
33 g