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Chicken korma with spinach
Chicken korma with spinach and rice.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Cut the chicken fillet into pieces and chop the onion.
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Heat the oil in a stirring fruit the onion 2 min. Fry the chicken for 2 minutes.
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Add the spinach in parts and let it begin to shrink and the moisture evaporate. Add the kormasauce and heat for 8 min. Until the chicken is tender.
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Meanwhile, toast the almond shavings in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
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Sprinkle the chicken korma with the almond shavings. Serve with the rice.
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Nutrition
660Calories
Sodium15% DV355mg
Fat42% DV27g
Protein60% DV30g
Carbs24% DV71g
Fiber12% DV3g
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