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Ingredients
for
4
Chicken Curry with Basmati Rice
30 min., ready in 55 min.
Time:
31156
calories
Calories:
Health Score:
84 / 100
Ingredientsfor
- Ingredients
- 250 grams Basmati rice
- salt
- 250 grams green Peas
- 600 Chicken breasts (ready to cook, skinless)
- 2 Tbsps Corn oil
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 Tbsp yellow Curry paste
- 400 milliliters Coconut milk
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp Turmeric
- salt
- freshly ground peppers
- 2 Tbsps Mango chutney (from a jar)
Preparation
1.
Cook the rice in boiling salted water until al dente. Thaw the peas, blanch, drain and rinse with cold water. Mix with the finished cooked rice and season.
2.
Rinse the chicken, pat dry and cut into bite-size pieces. Heat the oil in a large frying pan, add the chicken meat and cook about 4 minutes while stirring. Remove and set aside. Peel the onions, ginger and garlic, chop finely and cook in fat. Stir in the curry paste, the coconut milk and the spices and place the meat back. Simmer about 15 minutes over medium heat.
3.
Stir in the chutney, season to taste, spread the rice on plates and serve curry on top.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 31,156 cal. | (1,484 %) | ||
| Protein | 7,078 g | (7,222 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |