Ingredients (4 portions):
- 400 g chicken breast fillets
- 500 g Chinese cabbage
- 1 tbsp ginger
- 1 large onion
- 4 tbsp rapeseed oil
- 1 tbsp curry
- 70 g whipping cream
- salt, pepper
Preparation:
Cut the Chinese cabbage into coarse strips. Peel and finely grate the ginger, peel and finely dice the onion. Sauté the ginger, onion and curry powder in a pan with oil. Then add the strips of Chinese cabbage. Pour in the cream and simmer for approx. 5 minutes. Flavour with salt and pepper. Season the chicken breast fillets with salt and pepper, fry in rapeseed oil and serve on the steamed Chinese cabbage.
Tips:
- Fried potatoes or wholegrain rice are suitable as a side dish, as are carrots or parsnips: cut the roots into 1 cm wide strips, toss in rosemary oil and refine with roasted seeds, e.g. pumpkin seeds.
- Tofu can be used as an alternative to chicken breast.
