Sophisticated, but not too elaborate
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (for 4 persons):
500 ml peppermint tea
4 tablespoons curry powder
600 g chicken breast fillet without skin
2 garlic cloves
2 medium onions
1 small celery clove
1 slightly sour apple
3 tablespoons oil
1 tablespoon flour
Fresh peppermint leaves for decoration
Brew tea as described. Press the lemon and stir with half a spoon of each salt and pepper and the curry powder. Add the peppermint tea.
Cut the chicken fillets into bite-sized cubes, season to taste with salt and pepper.
Prepare garlic and onions and chop finely. Clean the celery and cut into 1 cm cubes. Peel the apple, remove the core und cut into slices.
Heat oil in a pan and roast the chicken cubes well. Pour the lemon-tea-mixture. Add onions, garlic, apple slices and celery cubes and let simmer at low temperature for another 10 minutes.
Garnish with fresh mint leaves before serving.
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