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Ingredients
- 250 g boneless, skinless chicken breast fillet
- 1 tbsp neutral vegetable oil
- 250 g Butter Chicken Sauce
- 1 tbsp whipping cream 32% fat
- 1 handful fresh coriander
Side Dishes
- 150 g Basmati rice
- 2 pieces Naan bread
Preparation
- 1Cut the chicken breast into bite-sized cubes. Heat 1 tbsp vegetable oil in a pan and fry the meat until golden brown all over.
- 2Add the Butter Chicken Sauce and simmer everything over medium heat for about 6-7 minutes until the chicken is fully cooked. Meanwhile, cook the Basmati rice according to package instructions and briefly warm the Naan bread in the oven or toaster.
- 3Refine the finished curry with a dollop of whipped cream and sprinkle with freshly chopped coriander. Serve together with the rice and warm Naan bread.
Knuspr-Küche
Für ein noch intensiveres Aroma können Sie das Hähnchen vor dem Anbraten kurz in etwas Joghurt und Currypulver marinieren. Servieren Sie dazu einen Klecks griechischen Joghurt, um die Schärfe abzumildern.