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
-
160 minMain dishonion, ripe tomato, garlic, white almonds, traditional olive oil, rabbit bolt, dried laurel leaves, ground pimento, cinnamon stick, tomato paste, dry white wine,stewed rabbit -
25 minMain dishJapanese soy sauce, pink shrimp, sunflower oil, white sesame seeds, radish, pod, garlic, Red pepper, Mihoen, ginger,japanese mihoen with radish and shrimps -
60 minMain dishrapeseed oil, Zeeland kitchen syrup, chili flakes, salt, bacon patties without rind, potato croquettes, cleaned sprouts, lime,spicy bacon steaks from the oven -
40 minMain dishrib eye, smoked sweet pepper, black peppercorns, chiliflakes, fennel seed, saffron, grated horseradish in pot, tomato ketchup, dijon mustard, dark brown sugar, worcestershiresauce, liquid honey,julius jaspers' ribeye from the barbecue with steak sauce
Nutrition
570Calories
Sodium30% DV725mg
Fat17% DV11g
Protein66% DV33g
Carbs24% DV73g
Fiber40% DV10g
Loved it
more