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Bread (2) Cakes (28) Casseroles (7) Christmas (17) Cookies (11) Cuisines of nations (34) Desserts (3) Diets (2) Dishes flour (8) Dishes with mushrooms (3) Drinks (2) Easter (11) Eggs in the lead role (0) Fishes (1) For kids (5) Grilled (0) Homemade sweets (1) Meat (16) Meatless (24) Pasta in a leading role (2) Prepared (1) Recipes for the lazy (6) Rice and cereal (2) Salads (9) Sauces and dips (1) Seafood (0) Snacks (3) Soups (12) Steaming and steam cooker (0) Vegetables (4) With the pressure cooker (0)
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Difficulty level
Easy -
Prepare time
Średni -
Portions
4 portions
Ingredients:
średnia dynia
pierś kurczaka
30 dag pieczarek
sól, pieprz
bulion warzywny
imbir, kurkuma
curry, czarnuszka
natka pietruszki
pierś kurczaka
30 dag pieczarek
sól, pieprz
bulion warzywny
imbir, kurkuma
curry, czarnuszka
natka pietruszki
Prepare instructions:
Dynię obieramy i kroimy w kostkę. Gotujemy ją do miękkości w bulionie doprawionym solą, pieprzem, imbirem, czarnuszką i kurkumą. Pieczarki kroimy w kostkę i podsmażamy. Fileta pokrojonego w kosteczkę doprawiamy curry, solą i pieprzem i smażymy do miękkości na oliwie. Łączymy z pieczarkami. Na talerz wlewamy zupę i wsypujemy do niej kurczaka. Posypujemy całość natką. Możemy przyozdobić łyżką śmietany.
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