Ingredients for 2 people
- 700 grams of chicken breast fillet
- 1 tablespoon curry powder
- 1 tablespoon ginger powder
- 50 grams of cashews, unsalted, whole
- 8 small spring onions, finely chopped
- 100 ml white dry wine
- 60 ml of olive oil
- salt
- freshly ground pepper
Implementation
- Using a knife, cut the chicken fillets into bite-sized cubes.
- Heat in a large non-stick pan over high heat and, once it is well burnt, add the chicken and oil.
- Saute the poultry cubes, turning them on all sides, for 3-4 minutes or until they are evenly browned.
- Then add the spring onions and stir for 1 minute. Add the ginger and curry and mix.
- Quench with the wine, lower the heat and let the chicken cook for 8-10 minutes or until the liquids evaporate and the chicken is done to the center.
- Cut a piece to see if it is ready, if it is pink inside, add a little water and continue cooking for a few minutes.
- Season with salt and pepper and 1 minute before removing the food from the heat add the cashews. Remove and serve with plenty of freshly ground pepper.