Filter
Reset
Sort ByRelevance
Dace
Chicken curry with sugarsnaps
Stewed Indian curry with chicken, garden peas and sugarsnaps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tbsp oil in a frying pan and fry the chicken in brown for 3 min.
-
Add the curry sauce, frozen garden peas and sugarsnaps. Bring to the boil and simmer for 5 minutes on low heat with the lid on the pan.
-
In the meantime, heat the rest of the oil in a frying pan. Prepare the rice according to the instructions on the package.
-
Cut the coriander roughly and scoop through the rice. Serve with the chicken mixture.
Blogs that might be interesting
-
30 minMain dishshallots, mushroom, fennel bulb, celery, lemon, Red pepper, great meat tomato, olive oil, tomato paste, White wine, fish stock, creme fraiche, tilapia fillet, salmon fillet, lemon, paprika, nutmeg, Norwegian shrimp, leaf parsley, dill,scandinavian fish pot -
15 minMain dishonion, olive oil, garlic, Red pepper, anchovy fillet, dry white wine, mini tomato tomato, fusilli, tuna on oil, basil,fusilli with tuna and tomato -
115 minMain disholive oil, Red onion, winter carrot, portobello, Red pepper, thyme, dried Italian herbs, garden peas, minced beef, basil, egg, Spanish olives with garlic, semi-sundried tomatoes, Parmesan cheese, flour, puff pastry,wellington with tomato and olives -
20 minMain dishmie, cabbage, Red pepper, surimisticks, sunflower oil, wok sauce garlic and coriander,mision dish with oxheart cabbage and surimi
Nutrition
780Calories
Sodium20% DV477mg
Fat23% DV15g
Protein64% DV32g
Carbs41% DV122g
Fiber32% DV8g
Loved it