Filter
Reset
Sort ByRelevance
Cynthia A. Blair
Chicken tandoori with broccoli
Chicken fillet in creamy tandoori sauce with broccoli, carrot and rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the broccoli into florets and the stem of the broccoli into slices. Cut the winter carrot into cubes.
-
Cut the chicken fillet into cubes.
-
Mix the marine mixture from the Indian chicken tandoori with the oil. Add the chicken fillet and marinate for 5 minutes.
-
In the meantime, cook the rice from the same package according to the instructions on the packaging. Cook the broccoli in 5 minutes until al dente.
-
Heat the rest of the oil in a stir frying pan the winter carrot 2 min. Add the chicken breast and cook for 2 min.
-
Add the sauce mix from the Indian chicken tandoori and the water and bring to the boil while stirring.
-
Cook 1 min., Add the crème fraîche and heat for 1 min.
-
Divide the rice over deep plates. Add the chicken tandoori. Serve with the broccoli.
Blogs that might be interesting
-
15 minMain dishpeanut oil, chicken fillet strips, tikka masala sauce in pot, spinach (washed), cucumber, natural vinegar, tap water, salt, mininaan coriander / garlic,naan stuffed with chicken tikka masala -
20 minMain dishmild olive oil, potato slices, Wienerschnitzel, broken green beans, chicory, Ocean Spray cranberry sauce, tap water, lamb's lettuce,Wiener schnitzel salad with cranberry sauce -
15 minMain dishsticking potato, small red onion, sweet pickle, lemon juice, coarse Zaanse mustard, traditional olive oil, La Hirondelle cheese,cheese racket with lukewarm potato salad -
40 minMain dishzucchini, frozen cod fillet, lemon, garlic, dried tarragon, traditional olive oil, rice,casserole with cod and zucchini
Nutrition
1.100Calories
Sodium25% DV605mg
Fat69% DV45g
Protein112% DV56g
Carbs38% DV113g
Fiber44% DV11g
Loved it