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Recipe recipe for warming fennel curry

Roast pumpkin and shallots with fennel, curry leaves and goat's cheese - Australian cuisine (June 2019).


Fennel is considered one of the healthiest vegetables. We'll show you how to use it wonderfully to make a tasty curry - fiery spicy note included! We have two variants for you: with chicken breast or purely vegetarian with tofu.

Fennel Curry

Ingredients (for 4 people) :

  • 500 g chicken breast fillet (alternatively: tofu)
  • 3 tubers of fennel
  • 1 can of pineapple (in pieces)
  • 1 can of corn
  • 250 ml of cream
  • 1 can of coconut milk
  • salt and pepper
  • curry powder
  • 2-3 tbsp olive oil

Preparation :

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  1. First clean the fennel and remove the stalk and then cut into small pieces.
  2. Put the vegetables in boiling water and allow to blanch for a few minutes until the fennel is soft.
  3. Cut the chicken into thin strips or the tofu into small cubes. Put the olive oil in a pan and wait until it is hot. Then roast the meat hot and season it vigorously with curry powder - here you can use more spices if you like.
  4. Then remove the meat with the cream.
  5. Now add the fennel, the pineapple and the corn to the meat.
  6. Now add the coconut milk as needed. If you prefer not to be so viscous, just add some of the cooking water of the fennel.
  7. Season with salt and pepper and serve as a main course with rice.

Good Appetite!

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