Chicken curry crumble

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Chicken curry crumble

Chicken curry crumble




Ingredients Chicken curry crumble
Number of persons
-
6
+

500 g chicken breast

700 g mealy potatoes

4 carrots

3 celery

1 red pepper

20 cl of liquid crème fraîche

130 g soft semi-salted butter

1 tablespoon curry

120 g peeled almonds

Pepper

Salt

5 tablespoons of olive oil




Preparation Chicken curry crumble
Total Time: 1h20
Preparation time: 30 min
Cooking time: 50 min
Peel the potatoes and cook them in boiling salted water for 20 minutes.
Fry the chicken in 3 tablespoons of olive oil until cooked (8 minutes / side).
Shred the chicken meat in a buttered casserole dish.
Slice the celery ribs and diced carrots. Slice the pepper into quarters, remove the seeds and dice into small cubes.
Light the oven at 180°C (th 6).
In a frying pan, fry the vegetables in 2 spoons of olive oil for 5 minutes.
Sprinkle with curry, and stir for 2 min.
Add 1 spoonful of water, salt, pepper and let cook covered for 15 min.
Uncover at the end of cooking, to let the juice evaporate.
Drain the potatoes, and mash them with a fork with the liquid cream, salt and pepper.
Cover the chicken with the vegetables, then the mashed potatoes.
Crush the almonds, and mix them with the butter, working with your fingertips to obtain a coarse sand. Spread the crumble over the purée.
Bake in the oven for 30 min. Serve hot, directly in the dish.

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