Cut the chicken fillets into equal pieces. Cook noodles in salted water according to package directions.
Boil about a quarter of the vegetable stock and steam the broccoli florets for 4-8 minutes, depending on how firm you want them.
Heat the oil in a pan and fry the chicken fillets all over. Adjust them with a little salt, pepper and curry powder. Remove the chicken fillets and keep warm. Brush the roast with the remaining vegetable stock, stir in the cream cheese and bring to a boil. Season with curry and parsley. Arrange the chicken fillets with noodles, broccoli and curry sauce.
Nutritional values per serving:
444 kcal, 42 g carbohydrates, 48 g protein, 8 g fat, 12 g fiber, 3.5 EU
high blood pressure
Hashimoto’s (with pea noodles)
Crohn’s disease (rest phase)
Multiple sclerosis (anti-inflammatory)
Heartburn (dose curry carefully)