Vida Nell
Vanmiddag se Ete:
800g chicken breasts
4 small red apples
1 small celery root
1 Tbsp curry powder
1/2 glass white wine
1 tsp tomato puree
1 clove garlic
2 bay leaves
olive oil
salt
ground black pepper
Cut meat into bite sized pieces. Grate celery. Heat some olive oil in a pan. Add pressed garlic, celery and curry and fry until celery softens. Add meat and fry on high heat for a few minutes and then add sliced apples. Reduce the heat. Season to taste, add wine and bay leaves and cook for another 5-10 minutes. Stir in tomato puree and if needed a few tablespoons of water or wine. Cook for another 20 minutes on low heat.
Vanmiddag se Ete:
800g chicken breasts
4 small red apples
1 small celery root
1 Tbsp curry powder
1/2 glass white wine
1 tsp tomato puree
1 clove garlic
2 bay leaves
olive oil
salt
ground black pepper
Cut meat into bite sized pieces. Grate celery. Heat some olive oil in a pan. Add pressed garlic, celery and curry and fry until celery softens. Add meat and fry on high heat for a few minutes and then add sliced apples. Reduce the heat. Season to taste, add wine and bay leaves and cook for another 5-10 minutes. Stir in tomato puree and if needed a few tablespoons of water or wine. Cook for another 20 minutes on low heat.
800g chicken breasts
4 small red apples
1 small celery root
1 Tbsp curry powder
1/2 glass white wine
1 tsp tomato puree
1 clove garlic
2 bay leaves
olive oil
salt
ground black pepper
Cut meat into bite sized pieces. Grate celery. Heat some olive oil in a pan. Add pressed garlic, celery and curry and fry until celery softens. Add meat and fry on high heat for a few minutes and then add sliced apples. Reduce the heat. Season to taste, add wine and bay leaves and cook for another 5-10 minutes. Stir in tomato puree and if needed a few tablespoons of water or wine. Cook for another 20 minutes on low heat.
