Curry Chicken


800-1000 grammes of chicken breast

3-4 apples (350 grammes)

1 onion (150 grammes)

1 parsnip (150 grammes)

4 6carrots (300 grammes)

4-6 champignons (mushrooms) (100 grammes)

1 rep pepper

Ginger, 25 grammes

2 cloves of garlic

Haricots verts (150-200 grammes)

1 can of coconut milk

1 can of chopped tomatoes

Curry powder, one big spoonful

A squeeze of lemon juice

Oil (rape seed, corn or grape seed oil)

Salt, pepper


Step 1

Cut apples, pepper, and parsnip in cubes. Cut carrots and mushrooms in slices. Cut ginger and carlic in thin slices.

Step 2

Cut the chicken breast in cubes 2 cms on each side.

Step 3

Heat the oil in a big pot with a wide botton..

Step 4

Fry apples, onion, red pepper, garlic and ginger at high temperature, while adding the curry powder. Keep stirring all time, until ingredients get at light brownish touch.

Step 5

Add the chicken breast. Keep stirring until light brownish (NOT brown). Add pepper as you go.

Step 6

Add champignons and parsnip. Continue frying and stirring for at few minutes.

Step 7

Add tomatoes. Stir

Step 8

Add coconut milk. Stir. Add 2 teaspoons of salt.

If nessescary, add a little water, until everything is just covered.

Step 9

Add haricots verts.

If nessescary, add a little water, until everything is just covered.

Step 10

Let it boil at low heat for an hour or longer.

Step 11

Five minutes before you end the boiling, add 2 spoonfuls of lemon juice. Stir.

Step 12

Blend. Serve. Freeze the rest.

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