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SybilK
Hanna's curry saté
A nice Surinamese recipe. The main course contains the following ingredients: poultry, sunflower oil, lemon (squeezed), ground cumin (djinten), curry powder (hot), ginger powder (djahé), sambal badjak, chicken fillet (in cubes of 2 x 2 cm), potatoes (slightly crumbly ), chicken broth (from 2 tablets), coconut milk (400 ml), haricots verts ((a 150 g), in 1 cm pieces) and bean sprouts (125 g).
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Ingredients
- 4 el sunflower oil
- 1 lemon pressed out
- 1 tl ground cumin (djinten)
- 4 tl curry powder hot
- 1 tl ginger powder (djahé)
- 2 tl sambal Badjak
- 400 g chicken breast in cubes of 2 x 2 cm
- 1 kg potatoes something crumbly
- 1 liter chicken bouillon of 2 tablets
- 1 look coconut milk 400 ml
- 3 dishes haricots verts (a 150 g), in 1 cm pieces
- 1 tray bean sprouts 125 g
Kitchen Stuff
Directions
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Pour 2 tbsp oil into a bowl and mix with 2 tbsp lemon juice, cumin, 2 tsp curry powder, ginger powder, sambal and salt to taste. Add the chicken and marinate 10 min.
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Thread the chicken cubes on the satéprikkers.
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Peel the potatoes and cook them in the stock for 20 minutes. Drain and sprinkle with the rest of the curry powder. Allow the potatoes to finish off the fire with the lid on the pan.
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Heat the rest of the oil in a large frying pan. Fry the chicken in brown for 4 minutes. Pour in the coconut milk and let it cook for 5 minutes on low heat.
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In the meantime, cook the haricots verts in 6 minutes until al dente. Drain and mix with the bean sprouts. Divide the vegetables and potatoes over 4 plates and place the curry saté. Serve with the coconut sauce.
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Nutrition
535Calories
Sodium28% DV665mg
Fat34% DV22g
Protein68% DV34g
Carbs17% DV52g
Fiber20% DV5g
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