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Recipe

Curry Chicken with Asparagus and Baby Elote

30 min
Easy
5
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Delicious chicken breast with a creamy curry sauce and accompanied by asparagus and baby corn.

Ingredients

4 servings
  • 800 grams of boneless chicken breast
  • 400 milk creams
  • 10 grams of curry powder yellow
  • 300 grams of asparagus green
  • 1 jar of corn (corn) baby pickles
  • 30 grams of White onion
  • 5 grams of garlic
  • 50 grams of coconut cream
  • 2 grams of black pepper milled
  • 5 grams of table salt
  • 1 Cup of dry white wine
  • 1 Cup of chicken soup
  • 50 milliliters of 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.
    Calories
    46598
    kcal
    2330%
    Carbohydrates
    1531
    g
    510%
    Proteins
    1107
    g
    2215%
    Lipids
    4082
    g
    6281%
    Fiber
    2.7
    g
    5.3%
    Sugar
    58.4
    g
    65%
    Cholesterol
    13309
    mg
    4436%
    Esha
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