White cabbage pan with chicken and potatoes

Name: White cabbage pan with chicken and potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 Head White cabbage (about 600 g); 1 Garlic clove; 3 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 600 g Chicken filets; 400 g baby potatoes; 200 g cherry tomatoes; 1 small red chili pepper; 1 TABLESPOON mild curry; 1 knife tip Cayenne pepper; 150 g Whole milk yoghurt; 1 TABLESPOON Cornstarch; 1/2 bunch Marjoram; 7-10 Tbsp salt, pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 Head White cabbage (about 600 g)
1 Garlic clove
3 TABLESPOONS Oil
200 ml Vegetable broth (instant)
600 g Chicken filets
400 g baby potatoes
200 g cherry tomatoes
1 small red chili pepper
1 TABLESPOON mild curry
1 knife tip Cayenne pepper
150 g Whole milk yoghurt
1 TABLESPOON Cornstarch
1/2 bunch Marjoram
7-10 Tbsp salt, pepper

Directions

1
Halve the cabbage, cut out the stalk. Cut cabbage into wide strips. Press garlic through a garlic press and fry in 1 tablespoon of hot oil. Add the cabbage and fry briefly. Deglaze with broth, bring to the boil.
2
Simmer covered over medium heat for about 10 minutes. Drain the cabbage, collect the stock. Cut chicken fillets into strips. Peel and slice the potatoes. Cut tomatoes in half. Core and chop the chilli pepper. Fry meat in 1 tablespoon of oil, remove. Fry the potatoes in the frying fat. Add the tomatoes and chilli, fry briefly. Season with curry and cayenne pepper, deglaze with broth.
3
Fry meat in 1 tablespoon of oil, remove. Fry the potatoes in the frying fat. Add the tomatoes and chilli, fry briefly. Season with curry and cayenne pepper, deglaze with broth. Add cabbage and meat, mix yoghurt with starch and stir in. Add marjoram leaves and cook briefly. Season to taste with salt and pepper