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Curry free-range chicken fillet

Curry scharrelkipfilet

What is curry free-range chicken fillet?

Chicken fillet is perhaps one of the most eaten meats in the world and that is of course not surprising. It is meat from the breast: lean, easily digestible and of course super versatile. You can use it in any direction in your everyday kitchen. This also applies to this curry free-range chicken fillet. Deliciously seasoned (of course without artificial additives, duh!). Delicious with a rice dish, but also delicious in a salad.

Free-range chicken fillet from Dutch free-range chicken

This free-range chicken fillet comes from Dutch free-range chicken, chicken with a better life. We don't use chickens or unnecessary artificial additives, but we have healthy chickens that we know exactly where they come from. Farm chicken is a butcher's quality mark, where the origin of the chicken is under strict supervision. The chickens grow up in stables where the day and night rhythm is guaranteed and where they have access to water and healthy, plant-based food all day long (70% of which consists of grains). The animals can also go outside and decide for themselves when they go back inside. The good living conditions ensure a strong, healthy chicken and that is of course a win-win. It goes without saying that we believe animal welfare is an absolute must in our industry, but it also benefits the taste. Knowing that a chicken has only one breast and therefore only one fillet, you should actually stay away from the kilo bangers. Because one and one is two...
  1. Remove the ribeye from the refrigerator in time (at least an hour in advance) to reach room temperature.
  2. Pat the meat dry with a paper towel.
  3. Put a pan on the stove and add a large knob of butter or olive oil and fresh herbs.
  4. Let the pan get hot, as soon as the pan is hot, you can put the steak in the pan.
  5. Fry the ribeye for 1 minute per centimeter per side. So if you have a ribeye of 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
  6. While frying the ribeye, spoon the meat juices and fresh herbs over the meat. This is called arrosing.
  7. Remove the ribeye from the pan and let it rest under aluminum foil for another 10 minutes.
  8. Finish with coarse sea salt and pepper and cut perpendicular to the grain.

TIP: Do you cook on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.

Ingredients

Kip, plantaardige oliën (raapzaad, zonnebloem), groenten (ui, paprika, knoflook, prei), zout, specerijen (kurkuma, peper, paprika, chilies, gember, koriander, kardemom, fenegriek, komijn), natuurlijke aroma's, kurkuma extract, lavas.

Nutritional value

Type Per 100g
Energie (kJ) N/B
Energie (kcal) N/B
Vet (g) N/B
Verzadigd vet (g) N/B
Koolhydraten (g) N/B
Suikers (g) N/B
Vezels (g) N/B
Eiwitten (g) N/B
Zout (g) N/B

Curry free-range chicken fillet

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Curry free-range chicken fillet from Dutch free-range chicken. Honest chicken with more taste!
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Curry free-range chicken fillet from Dutch free-range chicken. Honest chicken with more taste!
  • Product Information
    chevron-down chevron-up

    • What is curry free-range chicken fillet?

    Chicken fillet is perhaps one of the most eaten meats in the world and that is of course not surprising. It is meat from the breast: lean, easily digestible and of course super versatile. You can use it in any direction in your everyday kitchen. This also applies to this curry free-range chicken fillet. Deliciously seasoned (of course without artificial additives, duh!). Delicious with a rice dish, but also delicious in a salad.

    Free-range chicken fillet from Dutch free-range chicken

    This free-range chicken fillet comes from Dutch free-range chicken, chicken with a better life. We don't use chickens or unnecessary artificial additives, but we have healthy chickens that we know exactly where they come from. Farm chicken is a butcher's quality mark, where the origin of the chicken is under strict supervision. The chickens grow up in stables where the day and night rhythm is guaranteed and where they have access to water and healthy, plant-based food all day long (70% of which consists of grains). The animals can also go outside and decide for themselves when they go back inside. The good living conditions ensure a strong, healthy chicken and that is of course a win-win. It goes without saying that we believe animal welfare is an absolute must in our industry, but it also benefits the taste. Knowing that a chicken has only one breast and therefore only one fillet, you should actually stay away from the kilo bangers. Because one and one is two...
  • Preparation
    chevron-down chevron-up
    1. Remove the ribeye from the refrigerator in time (at least an hour in advance) to reach room temperature.
    2. Pat the meat dry with a paper towel.
    3. Put a pan on the stove and add a large knob of butter or olive oil and fresh herbs.
    4. Let the pan get hot, as soon as the pan is hot, you can put the steak in the pan.
    5. Fry the ribeye for 1 minute per centimeter per side. So if you have a ribeye of 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
    6. While frying the ribeye, spoon the meat juices and fresh herbs over the meat. This is called arrosing.
    7. Remove the ribeye from the pan and let it rest under aluminum foil for another 10 minutes.
    8. Finish with coarse sea salt and pepper and cut perpendicular to the grain.

    TIP: Do you cook on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.

  • Voedingswaarde
    chevron-down chevron-up

    • Ingredients

    Kip, plantaardige oliën (raapzaad, zonnebloem), groenten (ui, paprika, knoflook, prei), zout, specerijen (kurkuma, peper, paprika, chilies, gember, koriander, kardemom, fenegriek, komijn), natuurlijke aroma's, kurkuma extract, lavas.

    Nutritional value

    Type Per 100g
    Energie (kJ) N/B
    Energie (kcal) N/B
    Vet (g) N/B
    Verzadigd vet (g) N/B
    Koolhydraten (g) N/B
    Suikers (g) N/B
    Vezels (g) N/B
    Eiwitten (g) N/B
    Zout (g) N/B
  • Reviews
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