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Print Recipe
Chicken Salad with Curry Recipe
Light, fresh, juicy salad of fried chicken fillet, seasoned with curry with the addition of Beijing cabbage and sweet pepper. Very harmonious taste!
Instructions
  1. Chicken fillet cut into small cubes.
    Chicken fillet cut into small cubes.
  2. Pepper peel and cut into cubes of the same size.
    Pepper peel and cut into cubes of the same size.
  3. Cabbage cut into small cubes.
    Cabbage cut into small cubes.
  4. In a frying pan, heat the vegetable oil and fry the chicken pieces over high heat for a few minutes.
    In a frying pan, heat the vegetable oil and fry the chicken pieces over high heat for a few minutes.
  5. When the pieces of chicken begin to bloom, salt, pepper, add curry and mix well. When the chicken is ready, add wine vinegar and mix. Then remove from heat and cool.
    When the pieces of chicken begin to bloom, salt, pepper, add curry and mix well. When the chicken is ready, add wine vinegar and mix. Then remove from heat and cool.
  6. Cabbage and pepper mix, add the chopped parsley and chicken pieces together with the liquid formed during the frying process. Mix well. It is desirable to give the salad to stand for at least 20 minutes.
    Cabbage and pepper mix, add the chopped parsley and chicken pieces together with the liquid formed during the frying process. Mix well. It is desirable to give the salad to stand for at least 20 minutes.
  7. Ready!
    Ready!

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