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Kelsimad
Indian curry with chicken marinated in yoghurt
Spicy Indian rice dish with chicken, paprika, sugarsnaps and almonds marinated in yoghurt.
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Ingredients
Directions
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Cut the chicken fillet into strips. Mix with the Greek yogurt, the vadouvan and the oil. Let marinate until use.
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Boil the rice according to the instructions on the package.
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Meanwhile, cut the onion. Remove the stalks and seeds from the peppers and cut the flesh into rings.
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Fry the marinated chicken with the marinade over medium heat for 8 minutes until done.
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Heat the onion, paprika and sugarsnaps in 4 min. Until the rest of the oil in a stirring stir fry.
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Add the vegetables to the chicken and heat for 1 minute while stirring.
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Chop the almonds coarsely. Divide the rice over 4 bowls.
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Divide the vegetables, chicken and almonds over the rice. Serve with the rest of the Greek yogurt.
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Nutrition
720Calories
Sodium5% DV120mg
Fat52% DV34g
Protein76% DV38g
Carbs21% DV62g
Fiber24% DV6g
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