Crispy Sesame Chicken with Carrots

The ingredients:

250g Joghurt, 2 Tbsp Soy Sauce, 1 Tbsp Curry Powder, 2 Chicken breast fillets, 30g grated Parmesan, 30g Sesame Seeds, 250g Carrots, 1 Tbsp butter

 

Make marinade from the joghurt, soy sauce and curry powder and cut the chicken breast into strips about 1 inch thick. Marinade the chicken strips for at least 3 hours.

Preheat oven to 200°C  (390°F).

Bread chicken in the Parmesan-Sesame breading and place on a baking sheet. Bake for 20-25 min.

Meanwhile peel  the carrots and quarter lengthwise. Boil in water for about 7 minutes, drain. Add 1Tbsp of butter and let the carrots “caramelize”.

Thai Red Chicken Curry

The ingredients: Red Curry Paste, Coconutmilk, two onions, Basmati Rice, Peas and Carrots, Cauliflower

Cut the onions into big slices

Cut the chicken into cubes about the same size

in the meantime heat oil and add four teaspoons of curry paste

stir fry for about two minutes

add the sliced onion

pour in a can of coconut milk and stir until blended

add the chicken cubes once the coconut milk is simmering

simmer for about 15 minutes and make sure the chicken is thoroughly cooked. Then add the cauliflower. I used frozen veggies here for convenience.


stir in peas and carrots

and simmer for another five minutes. Serve with basmati rice