Sautéed Chicken Breasts with Curried Vegetables
Fancy a quick dinner full of aroma and colour? In the Kuchyně Lidlu video, chef Marcel Ihnačák prepares sautéed chicken breasts with curried vegetables. Juicy chicken meets crisp vegetables and a creamy sauce. The whole dish takes just 30 minutes and comfortably serves six.
Prep: 30 min
Servings: 6
Energy: 81 kcal per serving
Method
01.
Break the cauliflower and broccoli into smaller florets and halve the larger pieces of carrot lengthways. In boiling salted water, first blanch only the carrots, then after 1–2 minutes add the broccoli and cauliflower.
02.
Heat oil in a pan and sauté the finely chopped onion. Add salt, ginger and finely chopped garlic cloves. After a moment, add the chopped hot chilli pepper, then later the curry powder, and sauté for a little longer. Pour in a little boiling water from blanching, stir, add the blanched vegetables, salt, spices and whipping cream. Finally, drizzle with the juice of ½ lemon.
03.
Season the chicken breasts on both sides with salt and pepper, drizzle with oil and sauté in a heated griddle pan with oil. Add a little boiling water and butter to the seared meat. Put into an oven preheated to 200 °C for about 8 minutes. Season the cooked meat with a few drops of lemon juice.
04.
To serve, place the curried vegetables on a plate, top with the sliced chicken breasts, season the cut sides with salt, spices and a drizzle of oil. Sprinkle the dish with torn mint.
