Steamed curry carrots with mint yoghurt and chicken filet

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 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. Heat the fat in a pot. Lightly fry the almonds. Add onion, fry briefly and sprinkle with curry.

2. 2

   Stir-fry for another 1 minute. Add 75 ml water, carrots and sultanas and season with salt. Simmer covered for 6-8 minutes. Wash 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. Pluck off the leaves, except for one stalk each for garnishing. Cut the mint leaves into fine strips. Peel garlic and press it through a garlic press. Mix yoghurt, mint and garlic. Season with a little salt and pepper. Drain potatoes, rinse and peel.

3. 3

   Pluck off the leaves, except for one stalk each for garnishing. Cut the mint leaves into fine strips. Peel garlic and press it through a garlic press. Mix yoghurt, mint and garlic. 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. Season with salt and pepper. Fold the parsley leaves into the curry carrots. Cut chicken fillet into slices and arrange with the curry carrot vegetables and roast potatoes. Add mint yoghurt

4. 4

   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. Season with salt and pepper. Fold the parsley leaves into the curry carrots. Cut chicken fillet into slices and arrange with the curry carrot vegetables and roast potatoes. Add mint yoghurt

Nutrition Facts

KCAL
590 kcal

CARBS
39 g

FATS
30 g

PROTEINS
38 g