Steamed curry carrots with mint yoghurt and chicken filet

Name: Steamed curry carrots with mint yoghurt and chicken filet
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 125 g small potatoes (triplets); 250 g Carrots; 1 small onion; 10-15 g lactose-free butter; 15 g Almond kernels without skin; 1 TEASPOON Curry; 10 g Sultanas; 7-10 Tbsp Salt; 1 Filet de poulet (125-150 g); 1 TABLESPOON Oil; 3 Stem(s) flat leaf parsley; 2-3 stem(s) fresh mint; 1 small clove of garlic; 50 g lactose-free yoghurt; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

125 g small potatoes (triplets)
250 g Carrots
1 small onion
10-15 g lactose-free butter
15 g Almond kernels without skin
1 TEASPOON Curry
10 g Sultanas
7-10 Tbsp Salt
1 Filet de poulet (125-150 g)
1 TABLESPOON Oil
3 Stem(s) flat leaf parsley
2-3 stem(s) fresh mint
1 small clove of garlic
50 g lactose-free yoghurt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook covered in boiling water for about 15 minutes. Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Peel onion and cut into fine slices.
2
Heat the fat in a saucepan. Lightly fry the almonds in it. Add onion, sauté briefly and sprinkle with curry. Steam for another 1 minute while stirring. Add 75 ml water, carrots and sultanas and season with salt w
3
Cover and simmer for 6-8 minutes. Wash the chicken filet and dab dry. Heat oil in a coated pan and fry the fillet at medium heat while turning for about 10 minutes. Wash the herbs and drain.
4
Pluck off the leaves, except for one stem each for garnishing. Cut the mint leaves into fine strips. Peel garlic and press it through a garlic press. Mix yoghurt, mint and garlic.
5
Season with a little salt and pepper. Drain potatoes, rinse and peel. Season chicken filet with salt and pepper, take it out of the pan and let it rest for 2-3 minutes. Put the potatoes into the hot pan and fry briefly while turning.
6
Season with salt and pepper. Fold parsley leaves under the curry carrots. Cut the chicken filet into slices and arrange with the curry carrot vegetables and roast potatoes. Add mint yoghurt.