Filter
Reset
Sort ByRelevance
Lisa Marie
Indian chicken curry with vegetables and basmati rice
Indian curry with chicken, carrots, snow peas, tomato and fragrant basmati rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a generous pot of water to the boil. When the water boils, add the rice and possibly some salt.
-
Bring back to the boil and cook covered in 8 min. Over low heat. Drain and leave covered until used.
-
Meanwhile, halve the carrots in the length.
-
Sprinkle the chicken breast cubes with pepper and salt. Heat the oil in the frying pan and fry the chicken for 3 min.
-
Wash the tomatoes and cut into wedges. Add the carrots, tomato, coconut milk and curry paste to the chicken and bring to the boil while stirring.
-
Season with pepper and salt. Leave to cook on medium heat for 15 min. Without lid on the pan.
-
Stir occasionally. Add the snow peas for the last 2 minutes.
-
Spoon the rice and the curry into deep plates and serve.
Blogs that might be interesting
-
15 minMain dishpaglia e fieno, chicken bouillon, arugula, bunch onions, green pesto, mayonnaise, lemon juice,rucola stock fondue with skewers -
25 minMain dishhampen, onion, garlic, fresh coriander, (sunflower oil, korma sauce, basmati rice, peas, carrot julienne,korma meat with coriander rice -
25 minMain dishyellow rice, endive, Red pepper, garlic, traditional olive oil, white cheese cubes, lamb sausages,braised endive and lamb's sausage -
25 minMain dishTarly, thin leeks, butter or margarine, cheese old, vegetable sauce cheese, elitehaver,cheese-nut ragout
Nutrition
735Calories
Sodium24% DV585mg
Fat48% DV31g
Protein60% DV30g
Carbs26% DV79g
Fiber36% DV9g
Loved it