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RUBEN RUIZ

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Recipe

Curry Chicken with Asparagus and Baby Elote

30 mins
Low
7
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Delicious chicken breast with a creamy curry sauce and accompanied by asparagus and baby corn.
Learn more about RUBEN RUIZ

Ingredients

4 portions
  • 800 grams boneless chicken breast
  • 400 milk creams
  • 10 grams curry powder, yellow
  • 300 grams asparagus, green
  • 1 jar corn, (corn) baby pickles
  • 30 grams white onion
  • 5 grams garlic
  • 50 grams coconut cream
  • 2 grams black pepper, milled
  • 5 grams table salt
  • 1 glass dry white wine
  • 1 cup chicken soup
  • 50 milliliters olive oil

Preparation

Cut the breast into 4 portions, season with salt and pepper, rub with olive oil and set aside.
Chop the garlic and onion finely, the asparagus cut transversely into 4 parts each and the corn sliced.
Preheat a pan and add half of the olive oil, when hot, add the chopped onion, wait for it to be transparent and add the garlic, asparagus and corn, sauté about 3 minutes and add the white wine, let the alcohol evaporate and add the curry, cream, coconut cream and chicken broth, boil and rectify the flavor with salt and pepper, boil for 5 more minutes.
Roast the brisket until they are juicy, serve them and bathe them with the sauce, accompany with white rice and fresh salad.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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