166 calories per person
Preparation:
15 min.
Cooking:
15 min.
For 4 people :
400 g chicken cutlets, 2 onions, 1 apple (Granny Smith or Canada or Reinette type), 1 tbsp. olive oil, 1/4 liter of non-fat poultry stock (ie 1 teaspoon of stock broth), 1 tbsp. curry powder, 1 small can of tomato pulp, 1 tbsp. chopped fresh coriander, 1/2 pot of yoghurt stirred or velvety, salt, pepper.
Preparation:
Cut chicken breasts into strips, dry in paper towels and sprinkle with curry. Rinse, dry and cut the apple in small dice, without removing the skin. Peel the onions, cut in half and slice each half. Prepare the chicken broth by mixing the powder with 25 cl of boiling water.
Cooking:
In a wok or saute pan, heat the olive oil and put the minced onion back on it. When they start to color, add chicken strips, diced apple and leave to brown for 5 minutes. Only salt now (put too early, the salt would hinder the good coloring of food).
Add the defatted chicken broth and the tomato pulp. Cover the wok (or frying pan) and simmer for 10 minutes. Remove the lid and continue cooking on a brighter flame until the sauce thickens a little. Then add the yoghurt velvety by lowering the heat. Rectify the seasoning. Sprinkle with coriander at the last moment, mix and serve hot.
Good to know :
Accompany this chicken fricassee curry of a fragrant rice (basmati, Thai ...): it will provide a necessary supplement complex carbohydrates (starch), slow assimilation. For dessert, serve an exotic fruit salad (kiwi, pineapple, lychee ...), interesting for its fiber and vitamin C, with yoghurt or cottage cheese, very useful for their calcium levels.
Preparation:
15 min.
Cooking:
15 min.
For 4 people :
400 g chicken cutlets, 2 onions, 1 apple (Granny Smith or Canada or Reinette type), 1 tbsp. olive oil, 1/4 liter of non-fat poultry stock (ie 1 teaspoon of stock broth), 1 tbsp. curry powder, 1 small can of tomato pulp, 1 tbsp. chopped fresh coriander, 1/2 pot of yoghurt stirred or velvety, salt, pepper.
Preparation:
Cut chicken breasts into strips, dry in paper towels and sprinkle with curry. Rinse, dry and cut the apple in small dice, without removing the skin. Peel the onions, cut in half and slice each half. Prepare the chicken broth by mixing the powder with 25 cl of boiling water.
Cooking:
In a wok or saute pan, heat the olive oil and put the minced onion back on it. When they start to color, add chicken strips, diced apple and leave to brown for 5 minutes. Only salt now (put too early, the salt would hinder the good coloring of food).
Add the defatted chicken broth and the tomato pulp. Cover the wok (or frying pan) and simmer for 10 minutes. Remove the lid and continue cooking on a brighter flame until the sauce thickens a little. Then add the yoghurt velvety by lowering the heat. Rectify the seasoning. Sprinkle with coriander at the last moment, mix and serve hot.
Good to know :
Accompany this chicken fricassee curry of a fragrant rice (basmati, Thai ...): it will provide a necessary supplement complex carbohydrates (starch), slow assimilation. For dessert, serve an exotic fruit salad (kiwi, pineapple, lychee ...), interesting for its fiber and vitamin C, with yoghurt or cottage cheese, very useful for their calcium levels.
