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Robert Weisberg
Chicken curry with rice
A tasty chicken curry with rice topped with ripe mangos.
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Ingredients
Directions
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Peel the mangoes and cut the flesh into slices.
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Boil the rice according to the instructions on the package.
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Cut the chicken into strips. Heat the oil in the stir-fry stir fry the chicken strips for approx. 4 min.
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Remove the chicken from the wok and keep warm. Stir fry the vegetables for approx. 4 min. Add the curry paste and coconut milk and stir fry for approx. 1 min.
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Add the chicken and heat well.
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Divide the rice and curry over the plates. Garnish with mango.
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Nutrition
570Calories
Sodium30% DV725mg
Fat17% DV11g
Protein66% DV33g
Carbs24% DV73g
Fiber40% DV10g
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