Manual Silvercrest SKM 550 B1 - IAN 43111 (page 105 of 121) (English, German, Dutch)

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Filled Chickenbreast with Curry Sauce

- 57 -

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.

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Silvercrest SKM 550 B1 - IAN 43111 Manual

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