Cynthia A. Blair
Chicken tandoori with broccoli
Chicken fillet in creamy tandoori sauce with broccoli, carrot and rice.
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.
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