Indian curry with chicken marinated in yoghurt

Name: Indian curry with chicken marinated in yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 360 g chicken fillet; 400 g YoGood Greek yogurt 10%; 1 el vadouvan spice mix; 2 el (peanut) oil; 275 g multigrain rice; 1 onion; 1 bag paprikamix; 200 g fresh sugarsnaps; 75 g unsalted roasted almonds

Spicy Indian rice dish with chicken, paprika, sugarsnaps and almonds marinated in yoghurt.

Ingredients

Directions

Cut the chicken fillet into strips. Mix with the Greek yogurt, the vadouvan and the oil. Let marinate until use.
Boil the rice according to the instructions on the package.
Meanwhile, cut the onion. Remove the stalks and seeds from the peppers and cut the flesh into rings.
Fry the marinated chicken with the marinade over medium heat for 8 minutes until done.
Heat the onion, paprika and sugarsnaps in 4 min. Until the rest of the oil in a stirring stir fry.
Add the vegetables to the chicken and heat for 1 minute while stirring.
Chop the almonds coarsely. Divide the rice over 4 bowls.
Divide the vegetables, chicken and almonds over the rice. Serve with the rest of the Greek yogurt.