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🍽️ Chicken Curry with Potatoes and Carrots

439 kcal · 30 min · 4 servings

Ingredients

• 200 g chicken breast fillet
• 1 tsp mild curry powder
• salt
• 1 tsp flour (Type 1050)
• 400 g large potatoes (3 large potatoes)
• 300 g carrots (3 carrots)
• 1 onion
• 2 tbsp rapeseed oil
• 1 tbsp sour cream

Instructions

1. 1. Rinse the chicken breast fillet under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the chicken meat into small, bite-sized pieces.
4. 4. Mix curry powder, salt, and flour in a separate bowl.
5. 5. Toss the chicken pieces in the spice mixture until they are evenly coated.
6. 6. Wash the potatoes thoroughly.
7. 7. Peel the potatoes.
8. 8. Cut the potatoes into cubes of about 1 cm.
9. 9. Clean and wash the carrots.
10. 10. Peel the carrots.
11. 11. Slice the carrots into rounds of about 0.5 cm thickness.
12. 12. Peel the onion.
13. 13. Dice the onion finely.
14. 14. Heat oil in a pot.
15. 15. Sauté the onions in the hot oil until translucent.
16. 16. Add the spiced chicken pieces, potato cubes, and carrot slices to the pot.
17. 17. Fry the vegetables and meat briefly.
18. 18. Lightly salt the mixture.
19. 19. Simmer everything for another 2 to 3 minutes.
20. 20. Wait until the ingredients start to brown slightly.
21. 21. Pour 200 ml of water into the pot.
22. 22. Cover the pot.
23. 23. Let the curry cook for about 10 minutes.
24. 24. Check if there is still enough liquid.
25. 25. If necessary, add a little more water.
26. 26. Stir the sour cream into the curry.
27. 27. Taste the dish and adjust seasoning if needed.
28. 28. Serve the curry warm.

Nutrition per serving

• kcal: 439
• Protein: 30 g · Fett/Fat: 14 g · Carbs: 47 g