Ingredients
- 1 kg chicken breast
- 300 g Greek yogurt
- 80 g aromatic mince (celery, carrot, onion)
- 20 g fresh ginger
- 8 carrots
- 2 apples like Stark
- Ponti glaze with ginger
- sweet curry
- fresh coriander
- DolceAgro Ponti (or white wine vinegar)
- extra virgin olive oil
- flour
- butter
- salt
Eliminate the little bone in the center of the chicken breast. Cut the chicken meat into 2-3 cm cubes, as uniform as possible, so they will cook perfectly.
Clean carrots and cut into sticks, cook them in a pan with a little oil, butter and salt for 10-12 minutes, add 2 tablespoons of ginger glaze and a little fresh coriander when serving the dish.
Prepare the aromatic mince of celery, carrot, onion and brown it in a pan with the slices of ginger. Cut the apples into cubes with the peel and flour the chicken, then add the apples and chicken to the sauté and brown it firmly, thus forming a crispy crust.
Add 3 tablespoons of curry, mix and blend with 2-3 tablespoons of DolceAgro (or white wine vinegar), pour a couple of ladles of water, cover and in 15 minutes it is ready. To make it creamier and even tastier, add 1 tablespoon of Greek yogurt curry, mix well and add to the chicken towards the end of cooking.
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