Recipe for 4 people
Preparation time approx. 45 minutes
Nutritional values per serving
- Fat: 16.5 g
- Carbohydrates: 18.0 g
- Protein: 43.6 g
- Dietary fiber: 5.0 g
- Calorific value: 395.0 kcal
- Balance Light Sauce Edel & Gut
- Indian Curry
- frying & deep-frying oil
- 650 g chicken breast fillet
- 250 g white asparagus
- 250 g green asparagus
- 200 g fresh pineapple, peeled
- 100 g shiitake mushrooms
- 4 spring onions
- Pepper, freshly ground
- 150 ml milk, 1.5% fat
- 150 ml coconut milk
- 1 teaspoon lime juice, freshly squeezed
Chicken curry with asparagus and pineapple: Cut 650 g of chicken breast fillets into thin strips.
Peel 250 g of white asparagus and remove the woody ends from both types. Cut the asparagus spears diagonally into pieces about 1 cm thick. Cut 200 g pineapple into 1 cm cubes. Halve 100 g shiitake mushrooms. Clean 4 spring onions and cut into fine rings.
Heat 1 tbsp frying & deep-frying oil in a pan, add the chicken strips and fry vigorously on all sides. Season with salt and pepper and remove from the pan.
Heat 1 tbsp frying & deep-frying oil in the pan and fry the asparagus pieces in it for about 4 minutes. Add the shiitake mushrooms and fry for another 3 minutes.
In the meantime, put 150 ml milk and 150 ml coconut milk in a saucepan and warm up. Stir in 25 g Light Sauce Edel & Gut, bring to the boil and simmer for 1 minute. Stir in 1/2 tbsp Indian Curry«spice mix and 1 teaspoon freshly squeezed lime juice.
Add the chicken strips, pineapple and spring onion rings to the pan and mix with the asparagus and mushroom mixture. Add the curry sauce, bring to the boil and simmer for about 3 minutes.
Divide the chicken curry on plates and serve.
Tip: Fans of creative Asian cuisine can simply replace the Indian Curry with the warm and spicy Thai curry.
So you can enjoy your chicken curry in no time at all in a delicious, local flavor variant!