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
-
25 minMain disholive oil, onion, garlic, half-to-half minced, paprika, fresh thyme, Red pepper, feta, frozen dessert,stuffed peppers with rosti -
35 minMain dishsweet potato, garlic, olive oil, chilled cut leek, dried sage, flour, oat drink, ground nutmeg, unroasted nut mix, dijon mustard,vegan sweet potato-leek dish -
35 minMain dishbreakfast bacon, potato slice, egg, demi crème fraîche, curry powder,potato spekkoek from the oven -
20 minMain dishRed pepper, iceberg lettuce, Hamburgers, Mexican seasonings mix, unsalted butter, Baking cheese roll, chilled guacamole, canned corn, jalapeño slices, tortilla chips natural,Mexican hamburger
Nutrition
570Calories
Sodium30% DV725mg
Fat17% DV11g
Protein66% DV33g
Carbs24% DV73g
Fiber40% DV10g
Loved it