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Curry chicken in coconut milk
Rice with curry chicken in coconut milk.
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Ingredients
Directions
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Boil the rice according to the instructions on the packaging. Cut the white part of the spring onion into rings and keep it green.
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Mash three quarters of the spring onions with the oil and the curry powder with the hand blender.
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Fry the puree in a dry pan for 10 minutes on low heat, do not let it color too much.
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Cut the chicken fillet into pieces. Add the chicken and stir everything. Add the coconut milk and bring to the boil.
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Let the chicken cook over low heat with the lid on the pan for about 10 minutes. Season with salt and pepper.
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Cut the green of the spring onion into thin rings, stir in the yogurt and season with salt and pepper. Cut the tomatoes into pieces.
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Serve the chicken with the rice and sprinkle with the remaining bunch of onion rings. Add the tomato parts and transfer the yoghurt mixture.
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Nutrition
665Calories
Sodium18% DV435mg
Fat45% DV29g
Protein68% DV34g
Carbs23% DV68g
Fiber28% DV7g
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