Filter
Reset
Sort ByRelevance
Punkchic_123
Mild curry of chicken, chickpeas and sweet potato
Quick curry with chicken breast, sweet potato, onion, sugarsnaps, chickpeas and basmati rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the chicken into cubes of 1½ cm. Cut the onions into thin half rings. Peel the sweet potatoes and cut into 1 cm cubes.
-
Remove the dots and any threads from the sugar snaps. Rinse the chickpeas in a colander under cold running water and drain well.
-
Boil the rice according to the instructions on the package.
-
Heat the oil in a wok or frying pan and stir fry the chicken in 2 min. Golden brown. Add the onion, sweet potato, garam masala and possibly salt and stir-fry 2 minutes.
-
Add the sugarsnaps, chickpeas and coconut milk and bring to the boil. Turn down the heat and simmer for 15 minutes. Serve the curry with the rice.
Blogs that might be interesting
-
25 minMain dishgreat macaroni, olive oil, Red onion, zucchini, cream cheese, lemon, smoked salmon pieces, dill,macaroni with smoked salmon and cream cheese -
30 minMain dishblack plums, almonds, unsalted cashew nuts, minced meat, bread-crumbs, pork fillet, butter, shallot, blackberries, meat fond, Meat bouillon,stuffed pork fillet with blackberry sauce -
25 minLunchchicken breast, chicken broth from tablet, chicken bouillon, orange, rice, fresh chives, dried chives, white almonds, cashew nut, orange juice, sunflower oil, honey, medium sherry,spanish rice salad with chicken and orange -
100 minMain dishdried yeast, water, wheat flour, traditional olive oil, fried chicken fillet, salami, onion, Red pepper, sugo pasta sauce spicy, grated chedder cheese,Pizza plate
Nutrition
720Calories
Sodium10% DV240mg
Fat46% DV30g
Protein64% DV32g
Carbs25% DV76g
Fiber40% DV10g
Loved it