Veggie Chick'n Filet
Diced canned tomatoes
This recipe is for 4 people.
Heat a little MCT oil in a pan. Shred the onion and sauté in the pan for about two minutes.
Dice the Chick'n Filet and add it together with the shredded garlic. Fry the Chick'n Filet for about five minutes.
Now add the diced tomatoes and dried spices (curry powder, turmeric, salt and cayenne pepper).
Now also cut the stalks of the coriander and chop finely. Grate the ginger as well. Mix both ingredients into the sauce. Leave to simmer on a low heat for about 10 minutes.
Now add the Greek yoghurt and simmer for another 10 minutes.
Meanwhile, prepare the rice as described on the packet.
Divide the rice and Chick'n curry between 4 plates. Top with coriander leaves (for those who like them).
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