Recipes
Ingredients:
- 1 jar of Manna Vegetable Sauce
- 600 g chicken breast fillet (butcher's shop quality)
- 1 shallot
- 1 clove of garlic
- 2 tbsp. sunflower oil
- 1 tbsp. curry powder
- chicken seasoning
- pepper - salt
- 250 g rice
Preparation:
- Dice the chicken.
- Finely chop the shallot and garlic
- Heat the sunflower oil in a deep casserole or a wok and fry the diced chicken until golden brown.
- Season with salt and pepper.
- Add Manna Vegetable Sauce and mix well
- Sprinkle with the shallot and garlic.
- Season with curry powder and chicken seasoning.
- Cover and let everything simmer on a low heat for 15 to 20 minutes.
- Remove the lid from the pan during the last 5 minutes so that the sauce can thicken a bit.
- Meanwhile, cook the rice (cooking time: see packaging) in lightly salted water.
- Drain.
- Arrange everything on a plate and season to taste.
