Chicken and curry bricks Ingredients: 2 tablespoons of curry powder - 3 tablespoons of oil - 10 sheets of brick - 3 - chicken cutlets - 1 - granny apple - 1 - shallot - 10 cl of liquid cream.
Utensils: 1 brush - 1 knife - 1 salad bowl - 1 frying pan - 1 oven - 1 SaphirMatt Electrolux induction hob -
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Cut the escalopes, apple and shallot into very small pieces.
Phase 2
Marinate the chicken in a bowl with the oil and curry for 30 min.
Phase 3
Cook the chicken in the panand add the apple, shallot and cream at the end of cooking. Cook for 2-3 minutes over low heat.
Phase 4
Preheat the oven to 180°C (thermostat 6).
Phase 5
Cut the brick sheets in 2, place a tablespoon of chicken on one side and fold the sheet to form a triangle.
Phase 6
Arrange on a baking sheet and put in the oven for 15-20 min, until the triangles are golden brown.
Utensils: 1 brush - 1 knife - 1 salad bowl - 1 frying pan - 1 oven - 1 SaphirMatt Electrolux induction hob -
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Cut the escalopes, apple and shallot into very small pieces.
Phase 2
Marinate the chicken in a bowl with the oil and curry for 30 min.
Phase 3
Cook the chicken in the panand add the apple, shallot and cream at the end of cooking. Cook for 2-3 minutes over low heat.
Phase 4
Preheat the oven to 180°C (thermostat 6).
Phase 5
Cut the brick sheets in 2, place a tablespoon of chicken on one side and fold the sheet to form a triangle.
Phase 6
Arrange on a baking sheet and put in the oven for 15-20 min, until the triangles are golden brown.