Filter
Reset
Sort ByRelevance
Robert Weisberg
Chicken curry with rice
A tasty chicken curry with rice topped with ripe mangos.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the mangoes and cut the flesh into slices.
-
Boil the rice according to the instructions on the package.
-
Cut the chicken into strips. Heat the oil in the stir-fry stir fry the chicken strips for approx. 4 min.
-
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.
-
Add the chicken and heat well.
-
Divide the rice and curry over the plates. Garnish with mango.
Blogs that might be interesting
-
35 minMain dishmultigrain bake bread, extra virgin olive oil, garlic, zucchini, dried oregano, medium sized egg, arugula, unroasted hazelnuts, beef smoke,zucchini-feta salad with egg and rucola pesto
-
20 minMain dishpeanut oil, sunflower oil, garlic, paprika, chili powder, tomato paste, vegetarian minced meat, stir-fry vegetables, vegetable stock, kidney bean, black beans, maize, sour cream, Greek yoghurt, flat leaf parsley,mexican vega bean stew
-
20 minMain dishsunflower oil, green curry paste, curry paste, chicken breast, coconut milk, lime, rice, peach, cucumber, coriander, spring / forest onion,thai curry with peach and cucumber
-
30 minMain dishKale, sweet potatoes, floury potatoes, Gelderse smoked sausage, Piccalilly,kale stew with sweet potato and smoked sausage
Nutrition
570Calories
Sodium30% DV725mg
Fat17% DV11g
Protein66% DV33g
Carbs24% DV73g
Fiber40% DV10g
Loved it