Schnitzel Curry Pot

Name: Schnitzel Curry Pot
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Broccoli; 750 g Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 25 g sliced almonds; 2 TEASPOONS Curry Powder; 2 Bag of onion soup; 2 (250 g each) Express rice bag "Risi Bisi; 150 g Whole milk yoghurt

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Broccoli
750 g Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
25 g sliced almonds
2 TEASPOONS Curry Powder
2 Bag of onion soup
2 (250 g each) Express rice bag "Risi Bisi
150 g Whole milk yoghurt

Directions

1
Clean the broccoli, divide into small florets and wash. Wash the meat, dab dry, cut into strips, season with salt and pepper. Heat the oil in a larger pot. Fry the meat and broccoli in it for about 4 minutes over a high heat until golden brown. In the meantime, roast the almonds in a pan without fat until golden brown, take them out. Dust meat and broccoli with curry and sauté.
2
Deglaze with 1.5 litres of water, bring to the boil, stir in soup powder and simmer over a low heat for about 5 minutes. Add rice 2 minutes before the end of cooking time. Remove curry from the stove, stir in yoghurt, season with salt and pepper. Arrange curry in preheated bowls. Sprinkle with flaked almonds