Filled Chickenbreast with Curry Sauce
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Filled Chickenbreast with Curry Sauce
Ingredients:
4 chicken breasts, each approx. 150 g
Salt
Freshly ground pepper
For the filling:
150 g minced pork (raw)
1 Onion, diced
China Spices
1 pinch of Ginger powder
for the Sauce:
250 ml White wine
2 - 4 tbsp Cream
Sal, 1 tbsp Curry powder
Possibly some gravy thickener
Stove:
Heating: Hotplate
Total cooking time: 25 - 30 minutes
Preparation:
• Salt and pepper the chicken breasts and then cut
them up using a sharp kitchen knife.
• Process all of the ingredients for the filling into a
paste, using the dough hook in the mixing bowl,
and flavour to taste.
• Now fill the chicken breasts with the filling and
sew them to. (Alternatively, you can also use wo-
oden pins.)
• Heat the fat and fry all the chicken breasts in it.
• Pour in the wine and then let the chicken breasts
braise for 10-15 minutes.
• Remove the chicken breasts from the pan and
place them where they can stay warm.
• Flavour the sauce with cream, salt and curry
powder and thicken the sauce as desired with
gravy thickener.
Now serve the chicken breasts with the sauce on,
for example, rice.
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