Filter
Reset
Sort ByRelevance
Sara Nolan Jennings
Chicken curry with broccoli
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Additional supplies: steam basket, oven or pan.
-
Finely chop the garlic cloves.
-
Remove the seeds from the red pepper and finely chop the pepper.
-
Grate the ginger root.
-
Cut the chicken fillet into coarse pieces and rub with salt and curry powder.
-
Heat the oil in a frying pan and fry the chicken pieces around light brown in four to six minutes.
-
Divide the garlic, red pepper and ginger in between and cook until it smells nice.
-
Divide the tomato cubes with juice between the pieces of chicken and pour the coconut milk and stock.
-
Let the curry gently simmer for 15 to 20 minutes without the lid until the chicken is covered with a tasty spicy sauce.
-
Boil the rice according to the instructions.
-
Meanwhile cut the florets of the broccoli.
-
Peel the stalk with a peeler and slice the stalk into slices.
-
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.
-
Spoon the rice into deep plates and spoon the chicken curry on it.
-
Serve the broccoli.
-
20 minMain dishfarfalle, penne, chicken breast, olive oil, arugula, cherry / Christmas, white grape, olive oil, lemon juice, garlic, mustard,Tuscan chicken salad with arugula and grapes
-
30 minMain dishbasmati rice, garlic, onion, fresh ginger, Red pepper, (peanut) oil, curry madras, tomato, dried red split lentils, water, chicken tenderloins, baking flour and broccoli florets, coconut milk, salad onion,spicy Indian curry with tender chicken tenderloins
-
20 minMain dishbroth chicken fillet, lime, lemon, Red pepper, Red pepper, fresh ginger, mie, spring / forest onion, coriander, basil,thai chicken soup with egg noodles
-
20 minMain dishbroccoli florets, Cherry tomatoes, mushrooms, brown baguette, cheese fondue spicy, bokbier, mustard,cheese fondue with bokbier
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it