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Shell Hargis
Creamy chicken curry with ginger, almond and mint rice
Creamy chicken curry with ginger, almond and mint rice. A quick recipe for a well-filled chicken curry.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, peel the ginger. Put the chicken, chicken broth and water in a pan. Bring to boil. Turn the heat down and let it cook for 10 minutes.
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Take the chicken out of the broth with a slotted spoon and pull apart with 2 forks. Keep the broth warm on the smallest kernel.
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Heat the butter in a thick-bottomed pan, add the curry and flour and let stir for 3 minutes on low heat (roux).
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Remove the ginger from the broth and add the broth together with the almond cream while stirring. Bring to the boil and cook on low heat for 5 minutes.
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Meanwhile, finely chop the leaves of fresh mint and roughly chop the almonds.
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Add the chicken to the sauce and warm for 3 minutes.
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In the meantime, heat a frying pan without oil or butter and allow the spinach to shrink in parts.
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Mix the fresh mint and almonds with the rice. Serve with the chicken curry and spinach.
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Nutrition
690Calories
Sodium19% DV465mg
Fat46% DV30g
Protein60% DV30g
Carbs24% DV72g
Fiber28% DV7g
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