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🍽️ Creamy Curry Sauté from the Actifry 2in1

580 kcal · 50 min · 4 servings

Ingredients

• 500 g chicken breast fillet(s) (or turkey fillet)
• 2 large onion(s)
• 2 tbsp flour
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 500 ml chicken broth
• 200 g crème fraîche
• 100 g plain yogurt
• 2 red bell pepper(s)
• 1 jar mushrooms
• 1 tbsp rapeseed oil (or olive oil (Actifry spoon))
• 4 servings fine wheat ((Ebly) or rice)

Instructions

1. 1. Cook Ebly or rice according to the package instructions and keep it warm.
2. 2. Drain the mushrooms well.
3. 3. Peel the onions and cut them into small cubes.
4. 4. Add one tablespoon of oil to the cooking bowl of the Actifry.
5. 5. Preheat the Actifry to 180 °C and sauté the onions for 5 minutes.
6. 6. Wash the meat and pat it dry with kitchen paper.
7. 7. Cut the meat into bite-sized pieces.
8. 8. After 5 minutes, add the meat pieces to the onions in the Actifry.
9. 9. Fry the meat for 6 to 8 minutes.
10. 10. Wash the bell peppers and remove the inside.
11. 11. Cut the bell peppers into small pieces.
12. 12. Add the bell peppers and mushrooms to the Actifry after the time is up.
13. 13. Simmer the vegetables for another 5 minutes.
14. 14. Add flour, tomato paste, curry powder, crème fraîche, yogurt, and chicken broth.
15. 15. Set the Actifry to 180 °C and let the curry cook for 10 to 12 minutes.
16. 16. Season the sauté with salt and pepper to taste.
17. 17. Serve the curry with the cooked Ebly or rice.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 52 g