Filter
Reset
Sort ByRelevance
Kelsimad
Indian curry with chicken marinated in yoghurt
Spicy Indian rice dish with chicken, paprika, sugarsnaps and almonds marinated in yoghurt.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
75 minMain dishflour, sugar, baking powder, cold butter, egg, onion, garlic, sambal Badjak, minced meat, tomato, mango, raisins, frying fat,mango patties -
40 minMain dishMacaroni, onion, traditional olive oil, minced beef, cinnamon, peeled canned tomatoes, fresh spinach, Mozzarella,oven paste minced spinach -
35 minMain dishcrumbly potatoes, salt, cabbage, onion, salami, tomatoes, fresh chives, olive oil, milk, (freshly ground) pepper,stew with pointed cabbage, fried salami and tomato -
30 minMain dishturkey fillet, olive oil, fennel bulb, lamb's lettuce, sour cream, mayonnaise, lemon peel, lemon juice, garnish almond, smoked salmon,grilled turkey breast with smoked salmon and lamb's lettuce
Nutrition
720Calories
Sodium5% DV120mg
Fat52% DV34g
Protein76% DV38g
Carbs21% DV62g
Fiber24% DV6g
Loved it