Creamy Asparagus Chicken Pan with Curry
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
The creamy asparagus chicken pan with curry is a quick main course from the Thermomix® with white asparagus, chicken breast fillet and frozen peas and carrots. Preparation with the Thermomix® takes about 35 minutes and yields 4 servings. The sour cream makes the dish particularly creamy and the curry provides a spicy note. Ideal for light cuisine and a quick family meal in spring.
Ingredients (10 ingredients)
-
500 g white asparagus
-
300 g peas and carrots (frozen)
-
400 g chicken breast fillet
-
2 EL Olive oil
-
2 TL Flour
-
300 ml Vegetable broth
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150 g Sour cream
-
1 TL Curry
-
1 EL chopped parsley
-
Salt and pepper
Preparation (4 steps)
Prepare asparagus and chicken
Peel the asparagus, cut off the woody ends and cut into small pieces at an angle. Thaw the frozen peas and carrots. Cut the chicken breast fillet into narrow strips and fry in a pan with 1 tablespoon of olive oil. Remove and set aside.
Steam asparagus
Put 1 tablespoon of olive oil in the mixing bowl. Add asparagus and steam for 10 min./120°C/Reverse/Gentle stir setting.
Add vegetable broth
Add thawed peas and carrots and 2 teaspoons of flour. Deglaze with 300 ml of vegetable broth and simmer for 5 min./100°C/Reverse/Gentle stir setting.
Season and serve
Add 150 g sour cream, 1 teaspoon of curry and 1 tablespoon of chopped parsley and stir in for 2 min./90°C/Reverse/Gentle stir setting. Add fried chicken and heat for another 2 min./90°C/Reverse/Gentle stir setting. Season with salt and pepper.
Finished cooking? Great! 🎉
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