Easy Mac and Cheese with Spinach
Spinach wash and finely chop the garlic. Pour milk into a saucepan and heat gently. Add salt, garlic and noodles and simmer gently, stirring constantly, until...
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Chicken Korma
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
782
Calories
33 g
Carbohydrates
64 g
Protein
40 g
Fat
Ingredients:
 | Cow's milk, whole milk (1.5% fat) | 100 g |
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Cornstarch, sauce thickener | 1 Tablespoon |
 | Onion (fresh) | 1 (100 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 1 Tablespoon |
 | Turmeric powder, turmeric | ½ Tablespoon |
 | Parsley (frozen) | 2 Tablespoon |
 | Sesame, sesame seeds (roasted) | 1 ½ Teaspoon |
 | Chicken breast, chicken breast fillet (organic quality) | 200 g |
 | Rapeseed oil | 3 Tablespoon |
 | Curry paste (red) | ½ Tablespoon |
 | Zucchini (fresh) | ½ (105 g) |
 | Almonds (sliced) | 1 Teaspoon |
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Preparation:
Step 1:
Briefly toast sesamee seeds and almonds in a coated pan without oil on medium heat. Then set aside.
Step 2:
Cut chicken breast into equal pieces. Dice zucchini, onion and bell bell pepper.
Step 3:
Heat half of the oil in a coated frying pan. Fry chicken pieces in it from all sides until they are cooked through. Then put the meat aside.
Step 4:
Add the remaining oil to the pan and heat. Fry the onions, zucchini and peppers for about 4-5 minutes. Add milk, curry powder, curry paste and turmeric and mix together. Season with salt and pepper.
Step 5:
Add cornstarch, parsley and the roasted meat to the sauce, mix well and continue to simmer until the sauce thickens. Then arrange on a plate and sprinkle with sesamee seeds and almonds.
Macronutrient distribution:
The recipe Chicken Korma is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
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