The dish is very fast and easy to prepare and, despite this, it turns out surprisingly tasty! A simple plain chicken is transformed beyond recognition under this garlic-ginger sauce, and even with curry! The tastes are simply amazing! In combination with buckwheat - just delicious! I can't even believe that such a great dish can become a lunch or dinner in just 20 minutes!
| Cook Time | 20 minutes |
| Servings |
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Ingredients
For chicken:
- 4 pieces Chicken fillet
- Vegetable oil
For the sauce:
- 3 tablespoons Mayonnaise
- 100 ml Tomato sauce
- 1/2 teaspoon Curry
- 1 teaspoon Ginger (ground)
- 1/2 teaspoon Salt
- 1 clove Garlic
- 1 tablespoon Flour
Ingredients
For chicken:
For the sauce:
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Instructions
- Put the bags of buckwheat into boiling salted water, cook for 20 minutes on low heat until ready.
- Wash the chicken fillet, then cut into not very large pieces.
- Fry the chicken pieces in vegetable oil over high heat for about 5 minutes.
- Mix mayonnaise, tomato juice and spices. If there was no tomato juice at hand, you can dilute the ketchup with water. Pour the sauce over the chicken, simmer for another 5 minutes on low heat.
- Add the chopped garlic, stir and leave for another 5 minutes.
- If the sauce turns out to be very liquid, you can add a little flour, usually one tablespoon is enough.
- Serve the chicken in ginger-garlic curry sauce with buckwheat porridge!
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