Filter
Reset
Sort ByRelevance
VBRAUER671
Curry of mini vegetables with chicken
Indian curry with mini vegetables, coconut milk, chicken and basmati rice.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
35 minMain dishCyprus potatoes, rosemary sea salt, peanut oil, Hamburger Buns, paprika, tomatoes, salad mix, fresh spicy dressing, gherkin cubes, Ketchup, mayonnaise, vegetable burger, Cheddar,vegetable burger with rosemary potatoes
-
15 minMain dishthin bacon strips, minced beef, onion, garlic, tomato cubes, garden peas, tagliatelle all'uovo, cooking cream,tagliatelle with bacon, minced meat and vegetables
-
45 minMain dishMussels, olive oil, shallots, dry white wine, celeriac, whipped cream, pangasius fillet, fresh parsley,mussel soup with celeriac
-
20 minMain dishpandan rice, free range eggs, garlic, wok oil, oriental wok vegetable, basis for chicken soup, ham strips, ketjapmarinademanis, baked onions,indonesian meal chicken soup
Nutrition
640Calories
Sodium39% DV940mg
Fat45% DV29g
Protein52% DV26g
Carbs23% DV69g
Fiber28% DV7g
Loved it