Chicken with vegetables, light sauce with yoghurt and curry

Yoghurt, the magic ingredient that allows you to make a tasty but light sauce.

Ingredients for 2 persons

  • 2 chicken fillets (200-300 g)
  • 1 white onion
  • 2 carrots
  • 150 g of Paris mushrooms
  • 250 g of plain yoghurt. Before adding the yoghurt to the other ingredients: whip it with a fork to obtain a smooth texture like a cream.
  • 1 tablespoon of sunflower oil
  • 1 teaspoon of mild curry
  • Pepper
  • A few sprigs of fresh parsley (optional)


Step 1:

Cut the chicken into regular cubes. Set aside.

Step 2: vegetable preparation

Mushrooms: Wash and cut into thin slices.

Carrots: cut the ends, peel, then cut into thin slices.

Onions: Peel, cut in half, remove the germ in the middle, then cut into thin slices.

Step 3:

Heat the oil in a pan and fry the chicken cubes for a few moments.

When chicken pieces are golden, add onions, mushrooms and carrots. Mix.

Put a lid on the pan. Cook on low heat (5/10) for 10 minutes, stirring regularly.

Step 4:

After 10 minutes of cooking, remove the lid of the pan. Cook for a few more minutes until all the juice has evaporated from the pan.

When all the juice has disappeared from the pan, add the yoghurt, curry, a little pepper and mix.It’s up to you to find the right mix for curry, according to your tastes and desires!

Continue cooking for 5 minutes.

Step 5:

When serving, sprinkle with fresh chopped parsley.Serve hot

To make a complete and balanced dish: accompany this dish with a portion of starchy foods, plain rice or a slice of bread for example.

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