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Bethany Dasko
Fast chicken korma with cauliflower
Chicken korma with cauliflower, peeled tomatoes, almond shavings and coriander.
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Ingredients
Directions
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Prepare the rice according to the instructions on the package.
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Meanwhile cut the chicken into cubes. Heat the oil and frying pan and fry the chicken for 1 min.
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Add the cauliflower, korma sauce, tomatoes and 100 ml of water. Crush the tomatoes with the back of a wooden spoon.
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Bring to the boil and simmer for about 7 minutes.
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In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown. Let cool on a plate.
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Cut the coriander leaves coarsely. Leave 1 tbsp coriander for garnish, stir the rest through the sauce.
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Divide the rice and sauce over the plates. Sprinkle with the almond shavings and the retained coriander.
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Nutrition
615Calories
Sodium39% DV930mg
Fat35% DV23g
Protein58% DV29g
Carbs22% DV66g
Fiber20% DV5g
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