Asian Chicken Carpaccio

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 549 Kcal, 39g Protein, 27g Carbohydrates, 30g Fat


  • 5 dl chicken bouillon
  • 2 dl white wine
  • 2 cm ginger, finely grated
  • 0.5 tsp. white pepper, crushed
  • 1 star anise
  • 3 chicken breasts (approx. 180 g each)
  • 1 tbsp. hot curry powder
  • 3 tbsp. sweet mango chutney
  • 120 g Dessert Extrafin
  • salt and pepper to taste
  • 1 tbsp. chervil, finely chopped
  • 50 g butter, soft
  • 2 pinches salt
  • a little pepper
  • 6 slices toast bread, roasted
  • 1 tsp. mild mustard
  • 2 tbsp. mild soy sauce
  • 2 tbsp. rapeseed oil
  • 1 shallot, finely chopped
  • 1.5 tbsp. lemon juice
  • 120 g lambs’ lettuce
  • 25 g cashews, coarsely chopped, roasted

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  • Bring the stock and wine to the boil with the remaining ingredients and a little pepper. Reduce the heat. Add the chicken breasts and steep for approx. 15 mins. over a low heat. To make the curry sauce, set aside approx. 100 ml of stock. Cover the chicken and leave it to cool a little in the remaining stock.
  • Puree the reserved cooking stock, mango chutney, curry and Dessert Extrafin, season.
  • Combine the butter, ginger and chervil, season. Spread the slices of toast with the seasoned butter.
  • To make the dressing, mix the mustard well with the remaining ingredients and a little pepper. Combine with the nut salad shortly before serving and scatter with the nuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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