Calories:503 kcal
Preparation:40 min
Ready in:75 min
1 serving contains (Percentage of daily recommendation)
Calories503 kcal(25%)
Protein37 g(74%)
Fat23 g(29%)
Carbohydrates40 g(15%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe author: EAT SMARTER


For servings

1 ⅔ cupsLong grain rice
2onions finely chopped
3 clovesgarlic finely chopped
2green chile deseeded and sliced
1 tablespoongreen Curry paste
1 teaspoonfresh Ginger root grated
½ cupsground almonds
2 tablespoonsbutter
2 tablespoonsflour
1 ⅔ cupsvegetable stock
⅜ cupsCoconut milk
2 tablespoonsOil
4 cupsChicken breasts cubed
1green peppers diced
1red peppers diced
⅔ cupsBaby corn on the cobs
¼ teaspoonsground Cardamom
¼ teaspoonsground cinnamon
1 teaspoonground Cumin
1 teaspoonground cilantro
½ cupsKidney bean canned
1Banana sliced
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1 Cook the rice according to the instructions on the packet, until al dente.
2 Mix together the onions, garlic, chilli, curry paste, grated ginger and ground almonds.
3 For the sauce, heat the butter, stir in the flour and cook until brown, stirring constantly. Gradually add the vegetable stock and coconut milk and stir until thickened. Remove from the heat.
4 Heat the oil in a pan and sauté the chicken pieces. Add the peppers, baby corn cobs, cardamom, cinnamon, cumin and coriander. Sweat all together briefly, then stir in the prepared onion and spice mixture and the prepared sauce.
5 Simmer for about 30 minutes, stirring occasionally. 5 minutes before the end of cooking time mix in the rinsed and drained beans, the rice and sliced banana. Season to taste with salt and serve.


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