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Curry of mini vegetables with chicken
 
 
4 ServingsPTM30 min

Curry of mini vegetables with chicken


Indian curry with mini vegetables, coconut milk, chicken and basmati rice.

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Directions

  1. Boil the rice according to the instructions on the package.
  2. Cut onion into half rings and cut the chicken into pieces.
  3. Heat the oil in a stir-fry stir-fry the onion for 3 minutes. Add the chicken and curry paste and cook for 3 minutes.
  4. Cut the stalk of red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
  5. Add the red pepper together with the haricots verts from the packaging of the mini vegetables and coconut milk to the curry paste.
  6. Bring to the boil and cook for 4 minutes.
  7. Halve the corn on the cob in the length and add together with the asparagus broccoli and cook for another 2 minutes.
  8. Cut the stalk of the other red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
  9. Cut the coriander coarsely. Garnish the curry with the red pepper rings and sprinkle with the coriander. Serve with the rice.


Nutrition

640Calories
Sodium39% DV940mg
Fat45% DV29g
Protein52% DV26g
Carbs23% DV69g
Fiber28% DV7g

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