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
- A few sprigs of fresh parsley (optional)
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.
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.
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.
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.