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BUSYBEE25
Indian curry with coconut milk, chicken and meirapen
Mild Indian curry with coconut milk, meiraap, chicken and snow peas.
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Ingredients
Directions
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Wash the meirapen and remove the leaves and roots with a sharp knife. Cut the macaws into pieces and prick a few times with a fork. Put in a colander and sprinkle with the salt.
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Let drain for 10 minutes. Rinse off the salt and pat dry with kitchen paper.
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Meanwhile, chop the onion and finely chop the garlic.
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Heat the oil in a frying pan and fry the mash on medium heat in 20 min. Golden brown and crispy. Times regularly.
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Remove the mash from the pan and drain on kitchen paper.
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Meanwhile, heat the oil in a stirring fruit the onion and garlic with the curry madras 2 min.
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Peel and grate the ginger and add to the curry mixture.
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Add the chicken breast cubes and stir fry 3 minutes on medium heat.
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Pour in the coconut milk.
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Cut the lemongrass with the blade of a knife and finely chop the coriander.
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Add the lemongrass and half of the coriander to the curry mixture and simmer for 15 minutes with the lid on the pan over low heat.
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After 10 minutes add the snow peas and the last 2 minutes the maiden juice. If necessary, season with salt.
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Cut the stalk of the red pepper and cut the pepper in half lengthwise. Remove the seed lists with a sharp knife. Slice the flesh finely.
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Remove the lemongrass and spread the curry over the plates. Sprinkle with the red pepper and spread the rest of the coriander over it.
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Nutrition
445Calories
Sodium15% DV360mg
Fat49% DV32g
Protein46% DV23g
Carbs5% DV14g
Fiber16% DV4g
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