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Chicken in curry coconut sauce
Indian chicken in coconut curry with carrots and peas.
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Ingredients
Directions
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Mix the marinad mix (out of pack) with the water and marinate the chicken fillet for about 15 min.
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Boil the rice according to the instructions on the package. Boil the carrot in about 12 minutes. Meanwhile, the raisins in hot water.
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Heat the oil in the frying pan. Fry the chicken around brown in about 3 minutes. Prepare the peas according to the instructions on the package.
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Add the water and the sauce mix (from the pack) to the chicken mixture. Bring to the boil while stirring and simmer gently for about 5 minutes.
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Add the raisins and cooked carrots the last minute. Mix the rice and peas.
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Season with salt and pepper. Serve the chicken korma with the rice mixture.
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Nutrition
640Calories
Sodium0% DV1.290mg
Fat23% DV15g
Protein60% DV30g
Carbs31% DV93g
Fiber32% DV8g
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