source: | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
only for private using

Indian chicken breast fillets

Category: Lunch
Sub-Category: Meat dishes
Difficulty/Costs: medium/normal
Number of people: 12
  • 12 chicken breasts, large
  • 300 ml cream
  • 3 tablespoons curry powder
  • 9 bananas
  • 1 ½ l chicken broth
  • 9 apples
  • 3 onions, finely diced
  • Juice of 3 lemons
  • 90 g butter
  • Black pepper, salt
  • bright sauce binder

Side dishes:

  • 750g basmati rice
  • 600 g corn salad
  • 6 tablespoons olive oil
  • 9 tablespoons balsamic vinegar
  • 300g frozen mixed vegetables
  • Sugar, salt, pepper


First, wash the chicken breast fillets and dry them with a paper towel. Peel the apples and the core, then cut them into 12 equally thick rings. The rest grate with a small kitchen grater. Pour some lemon juice over, so that the apples do not get brown. Next quarter the bananas lengthwise. However, four of the bananas cut into cubes, then pour lemon juice over them as well.

In a pan heat, up 3 tablespoons of butter then add the apples and banana quarters. Fry until light brown and set aside. Heat the remaining butter in yet another pan and fry the fillets from both sides. When they are almost done, add the onions. As soon as they are slightly brown, add the grated apples and banana cubes. Sprinkle it all with curry powder, then add the broth. Close the lid and let it cook for 15 minutes.

As soon as the chicken breasts are done, remove them from the pan, but keep them warm. Now put the onion mixture into a blender and puree finely. Alternatively, you could pass them through a sieve as well. Then add the cream and boil again, thicken with cornflour and season with salt and pepper.

Now pour the curry sauce over the fillets and garnish with the apple rings and banana cubes. You might warm the apples and bananas up beforehand. This dish goes excellently with vegetable rice and a field salad with an oil-balsamic vinegar dressing.

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