Chicken with strudel topping

Total time: 40m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 540 Kcal, 43g Protein, 25g Carbohydrates, 30g Fat


  • Chicken
  • clarified butter for frying
  • 600 g chicken breasts, cut into approx. 2 cm cubes
  • 0.5 tsp salt
  • 1 tbsp sambal oelek
  • Vegetables
  • 600 g savoy cabbage, sliced
  • 2 dl single cream for sauces
  • 1 tsp hot curry powder
  • 0.75 tsp salt
  • Topping
  • 1 parcel strudel pastry (approx. 120 g)
  • 50 g butter, melted, left to cool
  • Utensils
  • 4 ovenproof dishes, each approx. 500 ml

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  • 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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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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