Curry of mini vegetables with chicken

Name: curry of mini vegetables with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g basmati rice; 300 g chicken breast; 2 onion; 2 el mild Indian curry paste; 3 el sunflower oil; 2 Red pepper; 400 ml coconut milk; 2 Scale mini vegetables of the month (haricots verts, asparagus broccoli, miniature chicken, red pepper); 15 g fresh coriander

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

Ingredients

Directions

Boil the rice according to the instructions on the package.
Cut onion into half rings and cut the chicken into pieces.
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.
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.
Add the red pepper together with the haricots verts from the packaging of the mini vegetables and coconut milk to the curry paste.
Bring to the boil and cook for 4 minutes.
Halve the corn on the cob in the length and add together with the asparagus broccoli and cook for another 2 minutes.
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.
Cut the coriander coarsely. Garnish the curry with the red pepper rings and sprinkle with the coriander. Serve with the rice.

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Nutrition

640Calories

Sodium39% DV940mg

Fat45% DV29g

Protein52% DV26g

Carbs23% DV69g

Fiber28% DV7g

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