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Michelle
Indian chicken skewer with spicy pilaf rice
Indian chicken skewer with spicy pilaf rice and spinach.
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Ingredients
- 300 g chicken fillet
- 1 toe garlic
- 3 cm fresh ginger
- 1 tl chili powder
- 2,5 tl garam masala Indian spice melange, can 75 g
- 150 ml Greek yogurt (5% fat) pot 500 ml
- 4 el peanut oil
- 300 g basmati rice
- 550 ml boiling water
- 300 g fresh spinach
- 60 g unsalted butter or margarine
- 400 g tomato cubes
- 2 el fresh cream
Kitchen Stuff
Directions
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Cut the chicken into cubes and baste the satéprikkers.
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Slice the garlic. Peel and grate the ginger.
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For the marinade, mix the garlic, ⅔ of the ginger, the chili powder, the garam masala and the yogurt.
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Divide the marinade over the chicken, it must be covered all around. Cover and leave to marinate in the refrigerator for at least 2 hours.
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Heat the oil in a pan. Add the rice and the rest of the ginger and garam masala and stir fry for 1 min.
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Add the boiling water and stir. Turn down the heat and let cook with the lid on the pan for 15 minutes.
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Meanwhile, heat the oil in a frying pan and stir-fry the spinach in portions for 3 minutes. Scoop out of the pan and drain in a colander.
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In the meantime, heat the rest of the oil in the frying pan. Take the chicken skewers from the marinade. Keep the marinade.
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Fry the skewers in 6 min. On high heat until golden brown and done. Times regularly. Keep covered warm.
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Wipe the frying pan and heat the butter. Bake the tomatoes for 5 minutes on medium heat. Add the marinade and bring to the boil while stirring.
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Remove the pan from the heat and add in portions the remainder of the butter and the whipped cream. Season with pepper and salt.
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Spoon the spinach through the rice and serve with the chicken skewers and sauce. Yummy! .
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Nutrition
685Calories
Sodium7% DV160mg
Fat54% DV35g
Protein50% DV25g
Carbs22% DV66g
Fiber12% DV3g
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