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Chicken curry with cashew couscous
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Ingredients
- 8 chicken drumsticks
- 8 chicken thigh
- 1 onion
- 2 clove garlic
- 200 milliliters chicken bouillon
- 4 tablespoon white almonds
- 250 milliliters Greek yoghurt for the marinade
- 2 teaspoon cumin powder (djinten) for the marinade
- 1 teaspoon cardamom powder for the marinade
- 1 teaspoon turmeric for the marinade
- 2 teaspoon coriander powder (ketoembar) for the marinade
- 2 tablespoon peanut oil for the marinade
- 2 tablespoon sunflower oil for the marinade
- 100 gram cashew nut for the couscous
- 400 gram couscous for the couscous
- Chicken bouillon for the couscous
- 50 milliliters olive oil for the couscous
- 2 tablespoon lemongrass for the couscous
- 0.5 bunch parsley for the couscous
- 100 gram white raisin for the couscous
Directions
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Heat the oil and fry the onion and garlic.
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Add the chicken with the marinade and cook for about 3 minutes.
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Pour in the stock and simmer for 25-30 minutes with the lid on the pan.
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Stir the almonds through the cooking liquid to bind.
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In the meantime, roast the cashew nuts in a dry, hot frying pan for the couscous.
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Prepare the couscous with the chicken stock according to the instructions on the package.
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Puree the olive oil with the lemon juice and parsley.
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Spoon this green sauce with the cashew nuts and raisins through the couscous.
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Serve the couscous with the chicken curry.
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Nutrition
1190Calories
Sodium0% DV0g
Fat92% DV60g
Protein100% DV50g
Carbs37% DV110g
Fiber0% DV0g
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