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LAURENBLOO
Chicken with coconut vegetables
A tasty recipe. The main course contains the following ingredients: poultry, quick-cooking rice, leeks, winter carrot, fresh ginger root, chicken breast in cubes (about 350 g), curry powder, butter or margarine and creamy coconut milk (200 ml).
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Ingredients
Directions
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Cook rice according to instructions.
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Clean the leek, cut into pieces of approx.
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5 cm, halve in length and wash.
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Roast the carrot thinly and cut into 5 cm pieces.
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Cut pieces into slices in length.
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Ginger root peel and grate.
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Dice chicken cubes with salt, pepper and curry powder.
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Fry half of butter in casserole.
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Lean, carrot and ginger for approx.
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3 minutes.
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Add coconut milk and leave the vegetables covered for approx.
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8 minutes.
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In the meantime, heat the leftover butter in frying pan and bake chicken for about 8 minutes.
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Serving chicken with rice and coconut vegetables..
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Nutrition
590Calories
Sodium36% DV870mg
Fat32% DV21g
Protein64% DV32g
Carbs22% DV67g
Fiber36% DV9g
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