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Kim Lehman
Chicken tikka with egg
Main course with basmati rice, chicken fillet, free-range eggs, spinach, cashew nuts, coriander and tikka masala.
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Ingredients
Directions
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Cook the eggs almost hard in 7 minutes.
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Meanwhile, heat the oil in a wok. Add the spinach in parts and let it begin to shrink and the moisture evaporate.
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Heat the rest of the oil in a frying pan and fry the chicken breast in 2 min. Brown. Turn halfway.
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Pour in the stir-fry sauce and heat for 5 minutes on low heat, but do not boil.
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Meanwhile, let the eggs scare under cold running water. Peel and halve them.
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Prepare the rice according to the instructions on the package. Spoon the rice into deep plates.
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Chop the cashew nuts and coriander coarsely. Spread the spinach, chicken tikka and half eggs over the plates and sprinkle with the nuts and coriander.
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Nutrition
710Calories
Sodium0% DV1.155mg
Fat48% DV31g
Protein84% DV42g
Carbs21% DV62g
Fiber32% DV8g
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