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Pepperstekt chicken with curry sauce and roasted corn

Pepperstekt chicken with curry sauce and roasted corn

Cooking Time45 m
Ingredients15
DifficultyMedium
0
0
Idun Nilsson
Pepper fried chicken fits nicely when you want something that feels a little extra without messing to it. I usually start with the pepper and corn in olive oil, allowing them to get some color and then touching down the curry sauce along with the parsley. Add up the golden brown chicken fillets with rice and a simple spinach salad alongside.

Ingredients

2 servings
  • Step: 1
    2 serving rice
  • Step: 2
    1 pc red pepper
  • Step: 3
    150 g mayskorn
  • Step: 4
    1 tsk olive oil
  • Step: 5
    salt
  • Step: 6
    pepper
  • Step: 7
    1/2 dl curry sauce
  • Step: 8
    1/2 pc ask persley
  • Step: 9
    2 pc chicken files
  • Step: 10
    1 tsk butter
  • Step: 11
    salt
  • Step: 12
    1/2 tsk crushed black pepper
  • Step: 13
    1/2 pc babyspenat
  • Step: 14
    1/2 tsk olive oil
  • Step: 15
    1/2 tsk red wine

Instructions

  • Step: 1
    Cook rice as directed on the packaging.
  • Step: 2
    Sad: Divide, core out and cut pepper into large pieces. Let the corn run off.
  • Step: 3
    Stoke peppers and corn in olive oil in a pan. Spice with salt and pepper. Let cool something and turn into the curry sauce.
  • Step: 4
    Hack the parsley and turn down.
  • Step: 5
    Chicken: Cut the chicken in three parts in length and fry them in butter in a pan. Spice with salt and crushed pepper.
  • Step: 6
    Salad: Mix the spinach with the olive oil and vinegar, spice with salt and pepper.
  • Step: 7
    Serve the chicken with sauce, rice and spinach salad.

Näring

Calories509kcal
Carbohydrates63g
Fat11g
Protein37g
Serving Size2serving

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