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Ingredients
Chicken with Yogurt Curry Sauce and Rice
- For the chicken
- 4 Chicken breasts
- 300 grams Natural yogurt
- 2 Tbsps Curry powder (mild demand more)
- 1 pinch chili peppers (flakes)
- salt
- peppers
- 1 centimeter ginger (finely grated)
- 2 Tbsps Pastry flour
- 4 Tbsps sunflower oil
- also
- 1 sliced Zucchini (cooked)
- 1 paprika (red, cooked)
- 2 chili peppers (red, sliced)
- cilantro (for garnish)
Dust chicken breasts with flour. Mix the yogurt with curry powder, chile pepper flakes, grated ginger, and salt and pepper to taste. Marinate the floured chicken in the yogurt mixture in the refrigerator for at least 1 hour.
Cook the rice according to package directions.
Heat the oil in a pan. Drain excess marinade from the chicken and sauté over medium heat about 10 minutes until cooked through.
Fill a baking dish with the rice. Top with the chicken.
Keep the chicken and rice warm in a 100°C (approximately 200°F) oven. Deglaze the sauté pan with the remaining marinade and a little water. Stir sauce until smooth over low heat. Add zucchini and paprika. Cook for a few minutes more, adding a little water if desired.
Garnish the dish with cilantro and red peppers. Serve the rich sauce separately.
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |