Braised chicken breast fillet in tomato curry sauce with onions and red bell pepper

Ingredients for Braised chicken breast fillet in tomato curry sauce with onions and red bell pepper

Instructions for Braised chicken breast fillet in tomato curry sauce with onions and red bell pepper

To prepare the Braised chicken breast fillet in tomato curry sauce with onions and red bell pepper recipe, please follow these instructions:

Rinse the peppers, share them lengthwise and remove the giblets. Cut them into thin strips lengthwise. Willow buds, and share them in both quarters.

Heat a sauté pan or suitable pot up with margarine. Fry the chicken breast fillets map on both sides. Take chicken breasts up, and style to the page.

Came the shredded pepper and onions in the Pan, and sauté it well.

Joined tomato paste and curry powder in the Pan, and gently fry the card. Add the flour in and stir it well. Water came in to the sauce has the right consistency. (it must not be too thin) Add the white wine vinegar, chicken broth, salt, pepper and thyme.

Put the chicken breasts back into the sauce, and braiser (cook them in the sauce) them tender at low heat. Turn them occasionally. Taste, if desired. the sauce is further to before serving.

Server Court with løskogte rice which you boil on the instructions on the package.

Snack
Put a layer of sauce in the bottom of the plate. Put a medium pile of rice in the middle with a little top. Slice the chicken breast diagonally into slices, and serve files them on top of the rice. Finally came a little sauce over the top. Garnish with flat-leaf parsley.