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Sara Nolan Jennings
Chicken curry with broccoli
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Ingredients
Directions
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Additional supplies: steam basket, oven or pan.
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Finely chop the garlic cloves.
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Remove the seeds from the red pepper and finely chop the pepper.
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Grate the ginger root.
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Cut the chicken fillet into coarse pieces and rub with salt and curry powder.
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Heat the oil in a frying pan and fry the chicken pieces around light brown in four to six minutes.
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Divide the garlic, red pepper and ginger in between and cook until it smells nice.
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Divide the tomato cubes with juice between the pieces of chicken and pour the coconut milk and stock.
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Let the curry gently simmer for 15 to 20 minutes without the lid until the chicken is covered with a tasty spicy sauce.
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Boil the rice according to the instructions.
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Meanwhile cut the florets of the broccoli.
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Peel the stalk with a peeler and slice the stalk into slices.
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Place the broccoli slices and the broccoli florets in a steam basket and steam them in a steam oven or steamer in 8 to 10 minutes.
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Spoon the rice into deep plates and spoon the chicken curry on it.
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Serve the broccoli.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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