for 4 person

Chicken

	clarified butter, for frying
600 g	chicken breasts, cut into approx. 2 cm cubes
1 tbsp	sambal oelek
½ tsp	salt

Vegetables

600 g	savoy cabbage, cut into strips
2 dl	single cream for sauces
1 tsp	hot curry powder
¾ tsp	salt

Topping

1 parcel	strudel pastry (approx. 120 g)
50 g	butter, melted, left to cool

How it's done

Chicken

Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 2 mins. per batch, remove from the pan. Add the sambal oelek and salt, mix, transfer to the dishes. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.

Vegetables

Sauté the savoy cabbage for approx. 5 mins. Add the single cream, curry powder and salt, mix and spread over the meat.

Topping

Carefully unfold the pastry sheets, brush each sheet of pastry with a little butter, stack the sheets on top of each other, quarter, gently gather the edges of the pastry, place on top of the vegetables.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.

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