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 Chicken Salad with Curry Recipe
Light, fresh, juicy salad of fried chicken fillet, seasoned with curry with the addition of Peking cabbage and sweet pepper. Very harmonious taste!
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chicken fillet cut into small cubes.
    Chicken fillet cut into small cubes.
  2. Peel the pepper and cut into cubes of the same size.
    Peel the pepper and cut into cubes of the same size.
  3. Cut the cabbage into small cubes.
    Cut the cabbage into small cubes.
  4. Heat the vegetable oil in a frying pan and fry the chicken pieces over high heat for a few minutes.
    Heat the vegetable oil in a frying pan and fry the chicken pieces over high heat for a few minutes.
  5. When the chicken pieces begin to bloom, add salt, pepper, curry and mix well. When the chicken is ready, add the wine vinegar and stir. Then remove from heat and cool.
    When the chicken pieces begin to bloom, add salt, pepper, curry and mix well. When the chicken is ready, add the wine vinegar and stir. Then remove from heat and cool.
  6. Stir the cabbage and pepper, add the chopped parsley and chicken pieces together with the liquid formed during the frying process. Mix well. It is advisable to let the salad brew for at least 20 minutes.
    Stir the cabbage and pepper, add the chopped parsley and chicken pieces together with the liquid formed during the frying process. Mix well. It is advisable to let the salad brew for at least 20 minutes.
  7. Ready!
    Ready!
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