Exotic chicken steak with potatoes

Every Saturday we publish on our website www.primorski.eu the recipe of our former colleague Ivan Fischer. This is not a novelty, but an electronic reprint of the kitchen corner, published by Primorski dnevnik from late spring 2007 to autumn 2011. Both the originality of the recipes and the thoughts that accompany their publication fully retain their importance and message , and online publishing at the same time enables their fast transfer to electronic archive or home cooking paper.

Good reading!

Exotic chicken steak with potatoes

The recipe is certainly for those who like slightly more unusual and slightly spicy foods, without going to extremes, neither in terms of exoticism nor spicy taste. This is not an original oriental dish, but a recipe I have reworked from memory, but I guarantee it is still quite tasty.

For curry and potato sauce chicken steaks we need:

4 chicken steaks (butcher should cut medium-sized steaks – chest),

2 large onions,

5 average carrots,

spoons of mustard,

curry (it depends on you which curry you choose – soft, semi-hot or hot, you get it in powder in almost all markets)



spoons of sweet red pepper,

edible starch (maizena) or substrate (flour, water),

lemon or better lime,

olive oil,

6 medium potatoes that will be flavored with pepper,


dried onions,



dried greens and saffron wrappers

Beat the chicken steaks a little and add salt; Peel an onion, grate it and chop it finely. Cut the carrots into thin rings or small cubes.

In a pan where we have added a little oil, add the onion and fry it until it becomes glass, then add the steaks and bake them for a few minutes, then take them out of the pan and coat them with mustard. You can now put them back in the pan and fry them until the onions take on a nice golden yellow color. Now we can add the carrots and add enough water to cover the meat. Let the onions, carrots and chicken simmer for about 15 minutes, or until the steaks are tender. You can then add two teaspoons of curry (you can also give it during baking, but we must be careful not to burn it, otherwise it will take on an unpleasant bitter taste).

When everything is cooked, take the meat out of the pan, add a teaspoon of edible starch diluted with two tablespoons of water, a tablespoon of sweet pepper and leave on low heat to thicken the sauce, then you can put them again steaks. frying pan.

Meanwhile, peel the potatoes and cut them into larger cubes than the potatoes with butter.

Shake it in a bowl and add salt, pepper, dried onion, dried celery, parsley and saffron. Mix well, heat the oil in a Teflon pan and when hot add the potatoes which then bake for about 20-25 minutes.

At least the eater will squeeze a little lime juice over the meat if desired.

Enjoy your meal!

Ivan Fischer


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