Veal Prince Orloff
White chicken curry
- 600 GRAM CHICKEN BREAST, in strips
- JUICE FROM 1 LEMON
- 300 GRAM BROAD BEANS
- 50 GRAM CASHEW NUTS
- 1 ONION, sliced
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, grated
- 1 RED CHILI PEPPER, chopped
- 3 STAR ANIS
- 1/2 CUP YOGURT
Distribute the butter over the veal and sprinkle it with salt and pepper. Put the veal together with the onion and garlic in a baking tray and cover it with aluminum foil. Bake the veal 1 hour in the oven at 180 degrees Celsius. Let it stand for 10 minutes, then slice it. Put the slices in a baking tray, alternated with cheese and ham slices and bake it 10 minutes more in the oven. Pour the fluid in a pan (keep the meat warm) and add the wine, fond and cream. Reduce on high heat until the sauce thickens. Serve the sauce with the meat.
This is a recipe from Luxemburg. On 23 June, Luxemburg has a National Holiday, in honor of the Grand Duke's Official Birthday. The Duke's birthday nor his is not on this date. But, after all, any reason is good for celebration. Click on culinary calendar for more links between cooking and history.
Stir fry the onion, the chili pepper, the ginger and the garlic 4 minutes; add the chicken and stir fry 5 minutes more. Add the lemon juice (keep 1 slice behind for decoration), the beans, the yogurt and the anis and simmer for 10 minutes. Add the cashew nuts and decorate with a slice of lemon.
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