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Lisa Marie
Indian chicken curry with vegetables and basmati rice
Indian curry with chicken, carrots, snow peas, tomato and fragrant basmati rice.
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Ingredients
Directions
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Bring a generous pot of water to the boil. When the water boils, add the rice and possibly some salt.
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Bring back to the boil and cook covered in 8 min. Over low heat. Drain and leave covered until used.
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Meanwhile, halve the carrots in the length.
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Sprinkle the chicken breast cubes with pepper and salt. Heat the oil in the frying pan and fry the chicken for 3 min.
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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.
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Season with pepper and salt. Leave to cook on medium heat for 15 min. Without lid on the pan.
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Stir occasionally. Add the snow peas for the last 2 minutes.
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Spoon the rice and the curry into deep plates and serve.
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Nutrition
735Calories
Sodium24% DV585mg
Fat48% DV31g
Protein60% DV30g
Carbs26% DV79g
Fiber36% DV9g
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