Ingredients:
4 persons
- 400g chicken
- 1 teaspoon curry powder
- 250g mushrooms
- 1 red bell pepper
- 15g margarine
- 2-3 leeks
- 1 bouillon cube
- Salt and pepper
- 2 tbsp low-fat cream
- 600g potatoes
Preparation method:
Cut the chicken into strips and sprinkle them with curry powder. Slice the mushrooms and chop the bell pepper and leeks.
Peel the potatoes and cook them.
Heat the margarine and bake the chicken in it until it’s brownish. Then add the mushrooms, bell pepper and leeks and bake them for 2minutes.
Add 150ml water and the bouillon cube, then put the lid on the pan. Leave it to simmer for 8 more minutes.
Now add the potatoes and cream and mix it well with the chicken and vegetables (the sauce will thicken a bit).
Season as you like with salt and pepper.
Nutritional values:
| per 100g | per portion | |
| Kcal | 66,2 | 317 |
| Protein (g) | 6,2 | 30 |
| Lipids (g) | 1 | 5 |
| Carbohydrates (g) | 7,8 | 37,2 |
| Dietary Fiber (g) | 2,2 | 10,4 |