Manual Silvercrest SKM 550 A1 - IAN 89016 (page 82 of 98) (English, German, Dutch, French)

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Filled Chickenbreast with Curry Sauce

Ingredients:

4 chicken breasts, each approx. 150 g

Salt

Freshly ground pepper

For the filling:

150 g minced pork (raw)

1 Onion, diced

China Spices

1 pinch of Ginger powder

for the Sauce:

250 ml White wine

2 - 4 tbsp Cream

Sal, 1 tbsp Curry powder

Possibly some gravy thickener

Stove:

Heating: Hotplate

Total cooking time: 25 - 30 minutes

Preparation:

• Salt and pepper the chicken breasts and then cut

them up using a sharp kitchen knife.

• Process all of the ingredients for the filling into a

paste, using the dough hook in the mixing bowl,

and flavour to taste.

• Now fill the chicken breasts with the filling and

sew them to. (Alternatively, you can also use wo-

oden pins.)

• Heat the fat and fry all the chicken breasts in it.

• Pour in the wine and then let the chicken breasts

braise for 10-15 minutes.

• Remove the chicken breasts from the pan and

place them where they can stay warm.

• Flavour the sauce with cream, salt and curry

powder and thicken the sauce as desired with

gravy thickener.

Now serve the chicken breasts with the sauce on,

for example, rice.

Filled Chickenbreast with Curry Sauce

RH_89016_SKM550A1_LB2.qxp 19.02.2013 15:26 Uhr Seite 81

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Silvercrest SKM 550 A1 - IAN 89016 Manual

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